Description
All the delicious flavors of your favorite crunchy sushi roll in an easy, satisfying bowl. Packed with sushi rice, marinated tofu, fresh veggies, spicy mayo, and crispy onions, it’s a total weeknight winner.
Ingredients
Scale
- 1 cup short-grain sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 avocado, diced
- 1/2 cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 1/2 cup shelled edamame
- 1/4 cup crispy fried onions
- 1/4 cup spicy mayo (mayonnaise mixed with sriracha to taste)
- 1 teaspoon sesame seeds
Instructions
- Rinse sushi rice until water runs clear, then cook according to instructions. In a small bowl, mix rice vinegar, sugar, and salt. Stir into hot rice after cooking and let cool slightly.
- Cube tofu and toss with soy sauce and sesame oil. Let marinate for at least 15 minutes, then pan-fry or bake until golden and crisp.
- Slice avocado, cucumber, and jalapeño. Prepare edamame and set all toppings aside.
- In bowls, layer sushi rice on the bottom. Top with tofu, cucumber, avocado, jalapeño, edamame, and crispy onions.
- Drizzle with spicy mayo and sprinkle sesame seeds on top.
- Serve immediately and enjoy!
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Add seaweed, pickled ginger, or a drizzle of eel sauce for more sushi-style flavor.
- Store leftovers in separate containers and assemble before eating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Assembled
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 5mg