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.

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.

Just everything good about a crunchy roll, plus veg-focused and easy to make.

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