Looking for a vibrant meal that is as nutritious as it is delicious? The Vegetarian Crunchy Roll Bowl checks all the boxes! It’s colorful, packed with flavor, and perfect for anyone looking to whip up a quick and satisfying dish.
Imagine biting into a bowl brimming with tender rice, crispy tofu or tempeh, and a rainbow of fresh vegetables topped with a fiery sauce. The crunch from panko breadcrumbs and the creaminess of avocado bring an exciting twist to this deconstructed sushi experience. Not only does it look stunning, but this dish also caters to your taste buds with its blend of textures and flavors.
State the Benefits
Here are a few reasons you should make this dish tonight:
- It’s quick to prepare, perfect for busy weeknights.
- With simple and wholesome ingredients, you’ll be nourishing your body without breaking the bank.
- Ideal for meal prep, so you can enjoy it throughout the week!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Vegetarian Crunchy Roll Bowl
- 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 8oz [225g] tempeh, cut into cubes or strips 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)
Step-by-Step Instructions of Vegetarian Crunchy Roll Bowl
- Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
- Combine the rice and water in a rice cooker or a pot, bringing it to a boil before reducing to a simmer. Cook until the rice is tender and the water is absorbed, about 15 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then stir into the cooked rice. Set aside to cool slightly.
- If using tofu, press and cube it, then marinate in soy sauce, rice vinegar, and sesame oil for about 10 minutes.
- Coat the tofu in cornstarch and fry it in a pan with neutral cooking oil until golden brown and crispy. Drain on paper towels.
- For the crunchy topping, mix panko breadcrumbs with a drizzle of oil and a pinch of salt. Bake or fry until golden and crunchy.
- Assemble your bowl: spoon rice into a bowl, top with crispy tofu or tempeh, slices of avocado, cucumber, carrots, and edamame.
- Sprinkle with nori strips and crunchy panko. Drizzle with spicy mayo made from mixing mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.
Tips for Success
- Don’t rush the rice cooking! Properly cooked sushi rice is key for a satisfying bowl.
- Pressing your tofu helps it absorb flavors and crisp better.
- Feel free to adjust the toppings based on what you have at home; this dish is all about customization!
Substitutions & Variations of Vegetarian Crunchy Roll Bowl
To Make It Vegan/Gluten-Free: Use maple syrup instead of sugar in the rice vinegar mix, and ensure your panko and soy sauce are gluten-free.
Variations: Add fun ingredients like mango for sweetness, spicy radishes for a kick, or even a handful of nuts for added crunch!
Storage Instructions of Vegetarian Crunchy Roll Bowl
Refrigerator: Store leftovers in an airtight container for up to 5 days. The rice may harden, so consider adding a splash of water before reheating.
Freezer: You can freeze the tofu and edamame separately for up to 3 months.
Make-Ahead: Try making the rice and tofu the day before to save time on busy weeknights.
Frequently Asked Questions of Vegetarian Crunchy Roll Bowl
Can I use brown rice instead of sushi rice?
Yes, but keep in mind that cooking times and texture will differ. Adjust accordingly!
How spicy is the sriracha mayo?
You can control the heat by adjusting the amount of sriracha you use.
Can I use a different protein?
Absolutely! Chickpeas or lentils would be a delicious alternative to tofu or tempeh.
Final Toughts
Pairing all these fresh ingredients makes this Vegetarian Crunchy Roll Bowl not just a meal but a delightful dining experience. As you explore this recipe, you’ll find it becomes a go-to option for lunch or dinner. Give it a try and let us know how it turned out don’t forget to leave a comment and a star rating!
Print
Vegetarian Crunchy Roll Bowl
A vibrant and nutritious meal packed with tender rice, crispy tofu or tempeh, and fresh vegetables, topped with a fiery sauce.
- Total Time: 30 minutes
- Yield: 4 servings
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 (14-16 ounce / 400-450g) block extra-firm or super-firm tofu, pressed and cubed (or 8oz [225g] tempeh, cut into cubes or strips and steamed for 10 minutes)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon neutral cooking oil (like avocado or canola oil, for frying)
- ¾ cup (45g) panko breadcrumbs
- 1 tablespoon neutral cooking oil or a good spray of cooking oil
- Pinch of salt
- ½ cup (120g) mayonnaise
- 1–3 tablespoons sriracha
- 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
- Optional Garnishes: Toasted sesame seeds, pickled ginger, thinly sliced scallions, unagi sauce
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
- Combine the rice and water in a rice cooker or pot, bringing it to a boil before reducing to a simmer. Cook until the rice is tender and the water is absorbed, about 15 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then stir into the cooked rice. Set aside to cool slightly.
- Press and cube the tofu, then marinate in soy sauce, rice vinegar, and sesame oil for about 10 minutes.
- Coat the tofu in cornstarch and fry it in a pan with neutral cooking oil until golden brown and crispy. Drain on paper towels.
- Mix panko breadcrumbs with a drizzle of oil and a pinch of salt. Bake or fry until golden and crunchy.
- Assemble your bowl: spoon rice into a bowl, top with crispy tofu or tempeh, slices of avocado, cucumber, carrots, and edamame.
- Sprinkle with nori strips and crunchy panko. Drizzle with spicy mayo made from mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.
Notes
Feel free to adjust the toppings based on what you have at home; this dish is all about customization!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Vegan
- Diet: Vegetarian, Vegan, Gluten-Free