Description
Delightful Vegetarian Crunchy Roll Bowls that mimic sushi rolls with vibrant ingredients, featuring crispy tofu or tempeh, fresh vegetables, and a tangy spicy mayo.
Ingredients
- 1 ½ cups (300g) Japanese short-grain rice (sushi rice)
- 2 cups (475ml) water
- ¼ cup (60ml) rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 block (14-16 ounce / 400-450g) extra-firm or super-firm tofu, pressed and cubed (or use 8oz/225g tempeh, steamed for 10 minutes)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (or arrowroot starch)
- 1 tablespoon neutral cooking oil (like avocado or canola oil), for frying
- ¾ cup (45g) panko breadcrumbs (gluten-free if needed)
- 1 tablespoon neutral cooking oil or cooking oil spray
- Pinch of salt
- ½ cup (120g) mayonnaise (vegan for a vegan version)
- 1-3 tablespoons sriracha (adjust to spice preference)
- 1 teaspoon soy sauce or tamari
- ½ teaspoon sesame oil
- 1 teaspoon lime juice or rice vinegar (optional)
- 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, cut into thin strips or crumbled
- 1 cup (150g) shelled edamame, cooked according to package directions
- Optional garnishes: toasted sesame seeds, pickled ginger, thinly sliced scallions, drizzle of unagi sauce
Instructions
- Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs mostly clear.
- Combine the rinsed rice and 2 cups of water in a medium saucepan or rice cooker. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed.
- Let the cooked rice stand, covered, for another 10 minutes.
- Whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved.
- Transfer the cooked rice to a large, non-metallic bowl, pour the sushi vinegar mixture over, and gently fold without mashing the grains. Allow to cool.
- Marinate tofu or tempeh with soy sauce, rice vinegar, and sesame oil for 10-15 minutes.
- Coat the marinated tofu or tempeh with cornstarch.
- Heat oil in a skillet over medium-high heat and fry tofu or tempeh until golden brown and crispy.
- Toast panko breadcrumbs in the same skillet until golden.
- Whisk together mayonnaise, sriracha, soy sauce, sesame oil, and optional lime juice.
- Prepare fresh vegetables.
- Assemble bowls by dividing rice and topping with tofu or tempeh, vegetables, and spicy mayo. Garnish as desired and serve immediately.
Notes
For a lighter option, consider using zucchini noodles instead of rice or adding more fresh vegetables.