Vegetarian Crunchy Roll Bowls Recipe
Experience the beloved flavors and textures of a classic sushi crunchy roll, reimagined in a vibrant and satisfying bowl form. This vegetarian delight features perfectly seasoned sushi rice, crispy pan-fried tofu (or tempeh), a medley of fresh vegetables, and an addictive spicy mayonnaise, all crowned with a delightful panko crunch. It’s a customizable, flavour-packed meal that brings the sushi experience right to your kitchen, perfect for a healthy weeknight dinner or impressive meal prep.
Prep Time
30 minutes (plus tofu pressing time)
Cook Time
35 minutes
Total Time
65 minutes
Servings
4 servings
Keywords
Vegetarian sushi bowlcrunchy rolltofu bowlsplant-basedhealthyeasy vegetarianweeknight dinnermeal prepspicy mayovegan optiongluten-free sushi bowlnori bowlsedamame bowlcrispy tofu
Why This Recipe Delivers
- A symphony of textures: Creamy avocado, crisp veggies, chewy rice, crunchy panko, and firm tofu create an exciting bite every time.
- Bursting with flavor: The combination of tangy sushi rice, savory tofu, fresh produce, and a zesty spicy mayo is irresistible.
- Highly customizable: Easily swap vegetables, add extra protein, or adjust the spice level to suit any palate.
- Healthy and satisfying: Packed with plant-based protein, healthy fats, and vibrant vegetables for a well-balanced meal.
- Restaurant-quality experience at home: Enjoy the complexity and deliciousness of a sushi roll without the fuss of rolling.
Ingredients
- 1 ½ cups (300g) Japanese short-grain rice (sushi rice)
- 2 cups (475ml) water (for cooking rice)
- ¼ cup (60ml) rice vinegar
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon (5g) salt
- 1 (400-450g / 14-16 ounce) block extra-firm or super-firm tofu, pressed and cubed
- Alternatively: 225g (8oz) tempeh, cut into cubes or strips and steamed for 10 minutes
- 2 tablespoons (30ml) soy sauce or tamari (for gluten-free)
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15g) cornstarch (or arrowroot starch)
- 1 tablespoon (15ml) neutral cooking oil (like avocado or canola oil), for frying
- ¾ cup (45g) panko breadcrumbs (use gluten-free panko if needed)
- 1 tablespoon (15ml) neutral cooking oil or a good spray of cooking oil
- Pinch of salt
- ½ cup (120g) mayonnaise (use vegan mayo for a vegan version)
- 1–3 tablespoons sriracha (adjust to your spice preference)
- 1 teaspoon (5ml) soy sauce or tamari
- ½ teaspoon (2.5ml) sesame oil
- 1 teaspoon (5ml) lime juice or rice vinegar (optional, for extra tang)
- 1 large ripe avocado, pitted, peeled, and sliced or diced
- 1 medium cucumber, julienned or thinly sliced
- 2 medium carrots, julienned or shredded
- 4–6 sheets of nori (roasted seaweed), cut into thin strips or crumbled
- 1 cup (150g) shelled edamame, cooked according to package directions (fresh or frozen)
- Optional Garnishes: Toasted sesame seeds (black and/or white), pickled ginger, thinly sliced scallions, a drizzle of unagi sauce (vegetarian/vegan version if preferred).
Instructions
- Prepare the Sushi Rice. Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. This removes excess starch, ensuring fluffy, distinct grains. Cook the rice according to package directions, typically by combining it with 2 cups (475ml) of water in a rice cooker or saucepan. While the rice cooks, prepare the seasoning by whisking together ¼ cup (60ml) rice vinegar, 2 tablespoons (30g) granulated sugar, and 1 teaspoon (5g) salt in a small bowl until the sugar and salt are dissolved. Once the rice is cooked, transfer it to a large, shallow bowl or a sushi oke. Pour the prepared vinegar mixture evenly over the rice, using a cutting motion with a rice paddle or wooden spoon to gently fold it in without mashing the grains. Allow the seasoned rice to cool to room temperature, uncovered, to achieve the desired texture and sheen.
- Prepare the Crispy Tofu or Tempeh. If using tofu, ensure it is extra-firm or super-firm and has been pressed to remove excess water. This is crucial for achieving a crispy exterior. Cut the pressed tofu block into ½-inch (1.25cm) cubes. Alternatively, if using tempeh, cut the 225g (8oz) block into cubes or strips and steam for 10 minutes to soften and remove any bitterness. In a medium bowl, whisk together 2 tablespoons (30ml) soy sauce or tamari, 1 tablespoon (15ml) rice vinegar, 1 teaspoon (5ml) sesame oil, and 1 tablespoon (15g) cornstarch. Add the tofu or tempeh cubes to the marinade and toss gently to ensure each piece is evenly coated. Heat 1 tablespoon (15ml) neutral cooking oil in a large non-stick pan or cast-iron skillet over medium-high heat. Add the coated tofu/tempeh in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, turning occasionally, until golden brown and deliciously crispy. Remove from the pan and set aside.
- Make the Crunchy Panko Topping. In the same pan (or a clean one), heat 1 tablespoon (15ml) neutral cooking oil (or use a generous spray of cooking oil) over medium heat. Add ¾ cup (45g) panko breadcrumbs and a pinch of salt. Toast the panko, stirring constantly, for 3-5 minutes until they turn a deep golden brown and are perfectly crisp. Watch them closely as they can burn quickly. Transfer the toasted panko to a small bowl to prevent further cooking.
- Whisk the Spicy Mayo Dressing. In a small bowl, combine ½ cup (120g) mayonnaise (use vegan mayo for a vegan option), 1–3 tablespoons sriracha (adjust to your preferred level of heat), 1 teaspoon (5ml) soy sauce or tamari, and ½ teaspoon (2.5ml) sesame oil. For an extra bright tang, add 1 teaspoon (5ml) lime juice or rice vinegar. Whisk vigorously until the dressing is smooth, creamy, and uniform in color and consistency. Taste and adjust seasoning if necessary.
- Prepare Fresh Components. Pit, peel, and slice or dice 1 large ripe avocado. Julienne or thinly slice 1 medium cucumber. Julienne or shred 2 medium carrots. Cook 1 cup (150g) shelled edamame according to package directions (if using frozen, typically a quick boil or microwave will suffice). Take 4–6 sheets of nori (roasted seaweed) and cut them into thin strips using kitchen shears, or crumble them into smaller pieces.
- Assemble the Bowls. To assemble the crunchy roll bowls, scoop a generous portion of the cooled, seasoned sushi rice into the bottom of each serving bowl. Artfully arrange the crispy tofu or tempeh, sliced avocado, julienned cucumber, julienned carrots, cooked edamame, and nori strips over the rice. Drizzle each bowl generously with the spicy mayo dressing. Finally, sprinkle the crunchy toasted panko topping over everything. Garnish with optional toasted sesame seeds (black and/or white), pickled ginger, thinly sliced scallions, or a sweet drizzle of vegetarian/vegan unagi sauce for added depth of flavor and visual appeal.
Tools You’ll Need
- Rice cooker or saucepan with lid
- Large shallow bowl or sushi oke
- Whisk
- Large non-stick pan or cast-iron skillet
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowls
- Kitchen shears (for nori)
Essential Success Tips
- Achieve ultimate crispy tofu by pressing it thoroughly before marinating. Excess moisture is the enemy of crispiness.
- Do not skip rinsing the sushi rice; it's essential for the perfect sticky-but-separate texture.
- Ensure your panko breadcrumbs are toasted to a deep golden brown for maximum crunch and flavor, but watch them closely as they can burn quickly.
- Let the seasoned sushi rice cool completely before assembling the bowls; this helps prevent the avocado from browning and keeps the components fresh.
- For even flavor distribution, drizzle the spicy mayo generously over all components, not just in one spot.
Professional Cooking Secrets
- To infuse your sushi rice with even more authentic flavor, gently fan it as it cools after adding the vinegar mixture. This helps it cool evenly and gives it a glossy finish, similar to traditional sushi preparation.
- For an extra layer of umami, consider adding a tiny pinch of MSG (monosodium glutamate) or a dash of mushroom seasoning to your spicy mayo. It enhances all the existing flavors beautifully without being detectable.
- If you're making this for meal prep, keep the crunchy panko and spicy mayo separate until just before serving to maintain maximum crispness and freshness.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Store spicy mayo and crunchy panko separately to maintain texture.
- Variations: Feel free to add other fresh vegetables like thinly sliced radishes, bell peppers, or even mango for a sweet and savory twist. Roasted sweet potato or baked mushrooms would also be excellent additions.
- Vegan option: Use vegan mayonnaise for the spicy mayo and ensure all other ingredients (like unagi sauce, if using) are vegan-friendly.
Frequently Asked Questions
Can I prepare these bowls ahead of time for meal prep?
Yes, you can prepare most components in advance. Cook the rice, crispy tofu, and chop all vegetables. Store them in separate airtight containers in the refrigerator. Keep the spicy mayo and crunchy panko separate, and assemble the bowls just before serving to ensure the best texture and freshness.
What if I don't like spicy food?
You can easily adjust the spice level of the mayo by reducing or omitting the sriracha. For a mild creamy sauce, use just mayonnaise with a dash of soy sauce and sesame oil. You could also try a teriyaki-style drizzle as an alternative.
How do I make the tofu extra crispy?
The key to extra crispy tofu is thorough pressing to remove as much moisture as possible, ensuring each piece is fully coated in cornstarch, and frying it in a hot pan with sufficient oil in a single layer without overcrowding. Resist the urge to flip the tofu too early; let it develop a good crust on each side before turning.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 25g, Fat: 30g, Carbs: 55g (approximate per serving, varies with ingredient brands and exact portions)
Allergy Information
Contains soy and sesame. For a gluten-free version, ensure to use tamari instead of soy sauce and check that your panko breadcrumbs are certified gluten-free. For a vegan option, use vegan mayonnaise.
No comment