Description
This Crunchy Roll Bowl is a vibrant and satisfying deconstructed sushi experience in a bowl. Packed with crispy tofu, creamy avocado, fresh veggies, and a drizzle of spicy mayo, it’s everything you love about sushi rolls with half the effort.
Ingredients
Scale
- 1 ½ cups sushi rice, uncooked
- 1 block (14 oz) extra firm tofu, cubed and pressed
- 1 ripe avocado, sliced
- 1 medium cucumber, diced
- 1 cup edamame, shelled and cooked
- 1 jalapeño, thinly sliced
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
Instructions
- Rinse and cook the sushi rice according to package instructions. Once cooked, season with rice vinegar and set aside to cool slightly.
- While the rice cooks, press and cube the tofu. Mix soy sauce, sesame oil, and a splash of rice vinegar to create a quick marinade. Let tofu soak for 10–15 minutes.
- Heat a nonstick skillet over medium heat. Pan-fry the tofu until golden and crispy on all sides, about 3–5 minutes per side. Remove from heat and set aside.
- Prepare the spicy mayo by mixing mayonnaise and sriracha in a small bowl until smooth.
- To assemble, divide the rice into serving bowls. Top with tofu, avocado slices, cucumber, edamame, and jalapeño.
- Drizzle spicy mayo over the top. Garnish with sesame seeds or seaweed flakes if desired.
- Serve immediately and enjoy!
Notes
- Press tofu well for the crispiest texture.
- Chill veggies beforehand for maximum freshness.
- Use a wet knife to slice avocado smoothly.
- Adjust sriracha to make the sauce more or less spicy.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 5mg
Keywords: Crunchy Roll Bowl, vegan sushi bowl, tofu sushi bowl, spicy mayo bowl, deconstructed sushi