Description
All the bold, satisfying flavors of a crunchy sushi roll deconstructed into an easy rice bowl — crispy teriyaki tofu, cool cucumber, creamy avocado, edamame, jalapeño, and a generous drizzle of spicy mayo, finished with crunchy fried onions for that signature crunch.
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 jalapeño, thinly sliced
- Swish of neutral oil
- ½ cup teriyaki or savory-sweet Asian-inspired sauce
- ½ cup crunchy fried onions, crushed
- Spicy mayo, for drizzling
Instructions
- Press the tofu. Remove tofu from packaging and press out as much moisture as possible using a tofu press or by wrapping in a clean towel and placing a heavy object on top for at least 15 minutes. The drier the tofu, the crispier it will get.
- Cook the rice. Prepare rice according to package instructions. Fluff with a fork and set aside, keeping warm.
- Cook the edamame. Prepare frozen edamame according to package instructions — either microwave or boil briefly. Drain and set aside.
- Crisp the tofu. Cut pressed tofu into bite-sized cubes. Heat a swish of neutral oil in a skillet over medium-high heat. Add tofu in a single layer and cook for 4–5 minutes per side without moving, until all sides are golden and crispy. Add the teriyaki sauce in the final 2 minutes of cooking and toss to coat, letting it caramelize slightly around the tofu.
- Assemble the bowls. Divide rice evenly among 4 bowls. Top with crispy teriyaki tofu, edamame, diced cucumber, avocado, and jalapeño slices.
- Finish and serve. Drizzle generously with spicy mayo and top with crushed crunchy fried onions just before serving for maximum crunch. Serve immediately.
Notes
- Add the crunchy fried onions right before eating — they lose their crunch quickly once they hit the sauce.
- For extra crispy tofu, toss the cubes in a tablespoon of cornstarch before frying.
- Spicy mayo is simply mayo mixed with sriracha to taste — start with a 2:1 ratio and adjust from there.
- Prep Time: 15 minutes
- Cook Time: 20 minutes