Crunchy Roll Bowls

A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo.

This is one of my most favorite things to eat.

It’s a block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, a handful of crushed-up crunchy onions (seriously, trust me) and buried under a thick drizzle of extra teriyaki and spicy mayo.

And just like that, you’ve been transported to your favorite strip-mall sushi joint, eating a crunchy roll in bowl form, without the nervousness that accompanies raw fish and / or the work involved in rolling.

Ingredients:

• 1 block extra firm tofu
• 1 cup rice, uncooked
• 2 cups frozen shelled edamame
• 1 cucumber, finely diced
• 1 avocado, cut into chunks or slices
• 1 jalapeno, thinly sliced
• swish of neutral oil
• 1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)
• 1/2 cup crunchy fried onions, crushed (like the kind you put on green bean casserole from the store!)
• spicy mayo (see notes)