Ingredients

For the Sushi Rice:

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

For the Crispy Tofu (or Tempeh):

1 (14-16 ounce / 400-450g) block extra-firm or super-firm tofu, pressed and cubed (or 8oz/225g tempeh, steamed and cubed)
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), for frying

For the Crunchy Panko Topping:

¾ cup (45g) panko breadcrumbs (use gluten-free panko if needed)
1 tablespoon neutral cooking oil or cooking spray

Pinch of salt

For the Spicy Mayo Dressing:

½ cup (120g) mayonnaise (use vegan mayo for vegan version)

1–3 tablespoons sriracha (adjust to taste)
1 teaspoon soy sauce or tamari
½ teaspoon sesame oil

1 teaspoon lime juice or rice vinegar (optional, for extra tang)

For the Bowl Assembly & Fresh Components:

1 large ripe avocado, sliced or diced

1 medium cucumber, julienned or thinly sliced
2 medium carrots, julienned or shredded
4–6 sheets nori (roasted seaweed), cut into thin strips or crumbled

1 cup (150g) shelled edamame, cooked
Optional garnishes: toasted sesame seeds, pickled ginger, sliced scallions, unagi sauce (vegetarian/vegan if preferred)

Instructions

Step 1: Rinse the sushi rice under cold water until mostly clear to remove excess starch. Combine the rice and 2 cups water in a saucepan or rice cooker. If using a saucepan, bring to a boil, then reduce heat, cover, and simmer 15-20 minutes until water is absorbed. Let it rest, covered, 10 minutes.

Step 2: Whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer cooked rice to a non-metallic bowl and gently fold in the vinegar mixture, cutting through the rice without mashing. Cool to room temperature.

Step 3: Press tofu to remove excess water and cut into cubes. If using tempeh, steam for 10 minutes first. Marinate tofu or tempeh with soy sauce, rice vinegar, and sesame oil for 10-15 minutes. Toss with cornstarch to coat.

Step 4: Heat oil in a skillet over medium-high heat. Fry tofu/tempeh cubes in a single layer 3-5 minutes per side until golden and crispy. Remove and set aside.

Step 5: In the same skillet, add oil and panko with a pinch of salt. Toast over medium heat, stirring often until golden and fragrant (3-5 minutes). Transfer to a bowl to cool.

Step 6: Whisk mayonnaise, sriracha, soy sauce, sesame oil, and optional lime juice until smooth. Adjust spice level to taste. Thin with a teaspoon of water if needed.

Step 7: Prepare fresh veggies: slice avocado (add lime juice to prevent browning), julienne cucumber and carrots, cook edamame, and cut nori into strips.

Step 8: Divide cooled sushi rice among bowls. Arrange tofu/tempeh, avocado, cucumber, carrots, and edamame on top. Drizzle with spicy mayo, sprinkle toasted panko, and garnish with nori strips, sesame seeds, pickled ginger, and scallions as desired. Serve immediately.

Tips & Variations

Press tofu well to achieve maximum crispiness; use a tofu press or wrap in towels and weigh down for 30 minutes.

Swap tofu for tempeh or cooked shrimp if not vegetarian.

Use gluten-free tamari and panko to make the dish gluten-free.

Add a squeeze of lime juice on avocado to keep it fresh and green longer.

For a milder dressing, reduce sriracha or substitute with a sweet chili sauce.

Include extra veggies like radishes, bell peppers, or pickled daikon for variety.

Storage

Store components separately in airtight containers in the refrigerator for up to 3 days. Sushi rice is best eaten fresh but can be kept overnight. Keep crispy tofu and panko toppings separate to maintain texture. Reheat tofu in a skillet or oven for best crispiness. Assemble bowls fresh before serving.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free tamari instead of soy sauce and gluten-free panko breadcrumbs to keep the dish gluten-free.

How do I keep the tofu crispy?

Make sure to press the tofu well to remove excess moisture, coat it evenly with cornstarch, and fry in hot oil without overcrowding the pan. Reheat in a skillet to restore crispiness before serving.