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Crunch Roll Bowls-2

Crunchy Roll Bowls

  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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. 


Units Scale
  • 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 (see notes)


  1. Prep the tofu: Press the water out of the tofu.
  2. Make the rice: Cook rice according to package directions.
  3. Prep the edamame: Cook edamame according to package directions.
  4. Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.
  5. Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, jalapeño, crunchy onions, and spicy mayo.



To make spicy mayo: Mix 2-3 tablespoons sriracha with 1/4-1/2 cup mayo. Adjust ratios on personal preference!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Bowl
  • Method: Oven
  • Cuisine: Japanese-Inspired

Keywords: sushi bowl, tofu bowl, crunch roll bowl, crunch roll, vegetarian sushi