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Vegetarian Crunchy Roll Bowls Recipe

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★★★★★

4.9 from 89 reviews

A vibrant and delicious Vegetarian Crunchy Roll Bowl featuring perfectly seasoned sushi rice, crispy tofu or tempeh, fresh vegetables, and a spicy mayo dressing, topped with toasted panko for an irresistible crunch. This bowl combines textures and flavors reminiscent of sushi rolls, but with the ease of a bowl meal.

Ingredients

Scale

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

Crispy Tofu (or Tempeh)

  • 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

Crunchy Panko Topping

  • 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

Spicy Mayo Dressing

  • 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)

Bowl Assembly & Fresh Components

  • 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)

Instructions

  1. Prepare the Sushi Rice: Rinse the sushi rice under cold running water until the water runs mostly clear to remove excess starch. Combine rinsed rice with 2 cups water in a saucepan or rice cooker. If using a saucepan, bring to a boil, then lower heat to simmer covered for 15-20 minutes until water is absorbed. Let stand covered for 10 minutes. Whisk rice vinegar, sugar, and salt until dissolved, then fold into the rice gently, cooling to room temperature while fanning.
  2. Prepare the Crispy Tofu (or Tempeh): Press tofu and cut into cubes; if using tempeh, steam first for 10 minutes then cut. Marinate tofu or tempeh in soy sauce, rice vinegar, and sesame oil for 10-15 minutes. Toss with cornstarch to coat. Heat oil in a non-stick skillet on medium-high and fry tofu/tempeh cubes in batches for 3-5 minutes per side until golden and crispy. Set aside.
  3. Prepare the Crunchy Panko Topping: In the same skillet, add oil or spray with cooking oil, then add panko breadcrumbs and a pinch of salt. Toast over medium heat stirring frequently for 3-5 minutes until golden and fragrant. Transfer to a bowl to cool.
  4. Prepare the Spicy Mayo Dressing: Whisk together mayonnaise, sriracha, soy sauce, sesame oil, and optional lime juice or rice vinegar until smooth. Adjust sriracha to taste and add water if dressing is too thick.
  5. Prepare Vegetables & Assemble the Bowls: Slice avocado (optionally add lime juice), julienne cucumber and carrots, and cook edamame. Cut nori into strips. Divide cooled sushi rice among bowls, arrange tofu/tempeh, avocado, cucumber, carrots, and edamame on top. Drizzle with spicy mayo dressing and sprinkle with toasted panko. Garnish with nori strips, sesame seeds, pickled ginger, and scallions if desired. Serve immediately.

Notes

  • Pressing tofu removes excess moisture for crispier results.
  • Steaming tempeh softens it and reduces bitterness.
  • Use gluten-free soy sauce or tamari for gluten-free option.
  • Vegan mayo makes the spicy mayo vegan-friendly.
  • Add lime juice to avocado to prevent browning if prepping ahead.
  • Adjust sriracha quantity to preferred spice level.
  • Panko topping adds essential crunchy texture; toast carefully to avoid burning.

Keywords: vegetarian sushi bowl, crunchy tofu bowl, sushi rice bowl, vegetarian Japanese recipe, tofu bowl with spicy mayo

Find it online: https://kitchenbyrita.com/vegetarian-crunchy-roll-bowls-recipe/