Crunchy Roll Bowls
If you love sushi but don’t want the fuss of rolling, these Crunchy Roll Bowls bring all the flavor; creamy,
Ingredients
For the Bowls:
- 1 block extra-firm tofu
- 1 cup uncooked rice white or jasmine rice
- 2 cups frozen shelled edamame
- 1 cucumber finely diced
- 1 avocado cut into chunks or slices
- 1 jalapeño thinly sliced (optional)
- Swish of neutral oil canola or vegetable oil
- 1/2 cup teriyaki or savory-sweet Asian-inspired sauce store-bought or homemade
- 1/2 cup crispy fried onions crushed
- Spicy mayo for topping
For the Spicy Mayo:
- 1/4 –1/2 cup mayonnaise
- 2 –3 tablespoons sriracha sauce adjust to taste
Instructions
- Prep the tofu: Press the tofu block to remove excess water. Wrap it in a clean towel and set something heavy on top for 10–15 minutes.
- Cook the rice: Prepare rice according to package directions. Fluff and set aside.
- Cook the edamame: Boil or microwave the edamame according to package instructions. Drain and set aside.
- Fry the tofu: Cut the pressed tofu into cubes. Heat a bit of oil in a skillet over medium high heat. Add the tofu and cook until golden brown on all sides. Pour in about 1/4 to 1/3 cup teriyaki sauce, stir to coat, and cook until caramelized.
- Assemble the bowls: In each bowl, add a scoop of rice. Top with tofu, edamame, cucumber, avocado, and jalapeño. Drizzle with extra teriyaki sauce, spoon on spicy mayo, and finish with crushed crispy onions.
- Serve: Enjoy immediately while everything is warm and crunchy!
Notes
- To make spicy mayo: Combine mayonnaise and sriracha; adjust spice to your liking.
- For a gluten free option, use tamari or gluten free teriyaki sauce.
- Not a fan of tofu? Try shrimp, crab meat, or grilled chicken instead.
- Store leftovers in separate containers for up to 3 days. Add avocado and crispy onions fresh before serving.