Description
Colorful vegetarian crunchy roll bowls featuring crispy tofu and fresh vegetables for a delightful dining experience.
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 granulated sugar
- 1 teaspoon salt
- 1 (14-16 ounce / 400-450g) block extra-firm or super-firm tofu, pressed and cubed (or alternatively, 8oz/225g tempeh, cut into cubes and 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 (use gluten-free panko if needed)
- 1 tablespoon 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 soy sauce or tamari
- ½ teaspoon sesame oil
- 1 teaspoon 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
- 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 to the lowest setting, cover, and simmer for 15–20 minutes, or until all water is absorbed. Do not lift the lid during this time.
- Once cooked, remove from heat and let it stand, covered, for another 10 minutes.
- While the rice is resting, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved.
- Transfer the cooked rice to a large, non-metallic bowl. Gently pour the sushi vinegar mixture over the hot rice.
- Using a rice paddle or spatula, “cut” and fold the rice in a slicing motion, distributing the vinegar evenly without mashing the grains. Allow the rice to cool to room temperature.
- Press the tofu to remove excess water and cut it into ½-inch to ¾-inch cubes. If using tempeh, steam it first for 10 minutes to soften, then cut into cubes or strips.
- In a medium bowl, toss the tofu or tempeh cubes with soy sauce, rice vinegar, and sesame oil. Let it marinate for at least 10–15 minutes.
- Add the cornstarch to the marinated tofu or tempeh and toss gently to coat evenly.
- Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Once shimmering, add the coated tofu or tempeh in a single layer. Cook for 3–5 minutes per side, until golden brown and crispy. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of oil and the panko breadcrumbs with a pinch of salt. Toast over medium heat, stirring frequently for 3–5 minutes, until golden brown and fragrant.
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and optional lime juice or rice vinegar until smooth and well combined. Adjust sriracha to your preferred spice level.
- Prepare your fresh vegetables: slice or dice the avocado, julienne or slice the cucumber, julienne or shred the carrots, and cook the edamame if not already done. Cut the nori sheets into thin strips.
- To assemble, divide the cooled sushi rice among four bowls. Artfully arrange portions of the crispy tofu or tempeh, avocado, cucumber, carrots, and edamame over the rice.
- Drizzle generously with the spicy mayo dressing. Sprinkle toasted panko crunch liberally over everything.
- Garnish with nori strips, toasted sesame seeds, pickled ginger, and sliced scallions if desired. Serve immediately.
Notes
For an extra kick, add a pinch of garlic powder or smoked paprika to the panko while toasting.
