Crunchy Roll Bowls

Crunchy Roll Trencher with spicy mayo drizzled on top.

This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

This is one of my most favorite things to eat.

It’s a woodcut of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, a handful of crushed-up crunchy onions (seriously, trust me) and veiled under a thick drizzle of uneaten teriyaki and spicy mayo.

And just like that, you’ve been transported to your favorite strip-mall sushi joint, eating a crunchy roll in trencher form, without the nervousness that accompanies raw fish and / or the work involved in rolling.

Just everything good well-nigh a crunchy roll, plus veg-focused and easy to make.

Ingredients in bowls for Crunchy Roll Bowls - rice, cucumber, edamame, tofu, avocado, sauce.

These Bowls Are Easy As 1-2-3

In true SOS fashion, this is going to be a weeknight win.

First, you’ll prep your ingredients: printing and cube your tofu, slice your cucumbers, prep/cook your edamame, slice up that avocado.

Then, it’s time to cook! Get your rice going in a rice cooker, and then just fry up your tofu quick in a pan and add the sauce (storebought for ease! increasingly on that below).

Assemble your bowls and that’s literally it. LITERALLY IT.

Make It Your Own

As with any bowl, there are tons of opportunities for customization here: variegated protein, variegated sauces, variegated vegetables.

Teriyaki chicken? Some pan-fried shrimp or salmon? Thinly sliced carrots? A listtle sushi ginger on top? The world is yours.

I used a storebought teriyaki sauce considering that’s where I’m at in my life right now. I used the Soy-Vay trademark – it’s tasty, sweet and savory, and has a little bit of sesame going on with it. But if you have the time and energy to make your own sauce, please invite me to your house for lunch considering that… sounds really yummy.

New To Tofu?

If you’re new to tofu, let me introduce you! We have a whoooooole post well-nigh how to melt it that will officially make you a tofu-lover.

And from there, you can enter the big wide world of succulent tofu with my favorite recipes:

Firecracker Vegan Lettuce Wraps (a top POY recipe!)
Tofu and Brown Rice Lettuce Wraps (more lettuce wrap love!)
Spicy Sesame Zoodles with Crispy Tofu (crispy = yes)
Spicy Sofritas Tofu (like Chipotle but better)
Coconut Curry Ramen (sweet, sticky, succulent tofu)

Watch How To Make This Recipe:

Common Questions Well-nigh Crunchy Roll Bowls

How can I make this recipe soy-free?

We’d recommend substituting flipside favorite protein for the tofu (chicken, salmon, shrimp, mushrooms, etc) and pea pods for the edamame.

Is this recipe meal prep-friendly?

Definitely! We’d just recommend subtracting the cucumber, jalapeño, spicy mayo, and crunchy fried onions right surpassing eating.

Can I make the crunchy fried onions myself?

Sure! It just takes a little bit increasingly work. Here’s a recipe we like for making homemade crunchy fried onions.

This recipe was inspired from the Crunch Trencher that I had at a little strip mall place tabbed Aloha Poke! Which was inspired from an American fan-favorite – the crunchy roll. Crunchy rolls usually contain tempura shrimp, avocado, and “crunchies” which are fried tempura flakes – in unstipulated this is a far cry from traditional Japanese sushi, but they have their own wonderful qualities such as usually containing no raw fish and stuff just really fun and succulent to eat. Personally… I love them, and I love having the option to now eat them in trencher form at home!

Crunchy Roll Bowls

5 from 61 reviews

Author: Lindsay
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Crunchy Roll Bowls! A woodcut 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, veiled under a thick drizzle of uneaten teriyaki and spicy mayo.

Ingredients

Units

1 woodcut 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 trademark – you could moreover make your own)
1/2 cup crunchy fried onions, crushed (like the kind you put on untried stone casserole from the store!)
spicy mayo (see notes)

Instructions

Video

Prep the tofu: Printing the water out of the tofu.
Make the rice: Melt rice equal to package directions.
Prep the edamame: Melt edamame equal to package directions.
Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium upper heat. Add the tofu and fry until golden brown. Add well-nigh 1/4 to 1/3 cup of sauce – just unbearable to stratify the tofu – and stir fry then until golden brown.
Serve: Assemble bowls with rice, tofu, increasingly teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.