Crunchy Roll Bowls Recipe - Skillful Cook
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Crunchy Roll Bowls

459 reviews / 4.9 average

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. 

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 block 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 buried under a thick drizzle of extra teriyaki and spicy mayo.

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

Just everything good about 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: press 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! more 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: different protein, different sauces, different 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 because that's where I'm at in my life right now. I used the Soy-Vay brand - 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 because that... sounds really yummy.

Close-up image of Crunchy Roll Bowl.

New To Tofu?

If you're new to tofu, let me introduce you! We have a whoooooole post about how to cook it that will officially make you a tofu-lover.

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

Watch How To Make This Recipe:

Click here to watch step-by-step stories to make this recipe!

Common Questions About Crunchy Roll Bowls

How can I make this recipe soy-free?

We'd recommend substituting another 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 adding the cucumber, jalapeño, spicy mayo, and crunchy fried onions right before eating.

Can I make the crunchy fried onions myself?

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

This recipe was inspired from the Crunch Bowl that I had at a little strip mall place called 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 general this is a far cry from traditional Japanese sushi, but they have their own wonderful qualities such as usually containing no raw fish and being just really fun and delicious to eat. Personally... I love them, and I love having the option to now eat them in bowl form at home!

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Crunch Roll Bowls-2

Crunchy Roll Bowls


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

Description

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. 


Ingredients

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)

Instructions

  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.

Equipment

Notes

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


Time To Show You Off!

Crunchy roll bowls with toppings.

One More Thing!

This recipe is part of our collection of delicious rice recipes. Check it out!

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601 Comments

    1. Skillful Cook Logo

      I did the same but tossed in chickpea flour and salt then fried. There’s a lot that already goes into this recipe so it’s well worth adding this step. Timing also varies if you already have rice, edemame , and sauce prepped ahead of time.

  1. Skillful Cook Logo

    I love recipes like this for feeding my family: everyone gets to pick and choose what goes into their bowl and leftovers serve as meal prep for future meals!! I have been cooking tofu for years, but cannot for the life of me brown it on the stovetop. I press out the water, cube it, and dry roast the cubes in the oven till the surfaces are crispy, then finish it in a skillet in the sauce. Just a suggestion for anyone who is scared to try to make tofu.

    1. Skillful Cook Logo

      Thank you! I came down here to see if anyone else put the tofu in the oven to crisp, great to know!

  2. Skillful Cook Logo

    What would you suggest as a good tofu and edamame substitute…I cannot consume soy.

    1. Skillful Cook Logo

      Seitan is a great substitute for anyone with a soy allergy.
      I bet this recipe would also be awesome if you replace the edamame with green peas or broccoli florets. Since peas are also in the legume family (like edamame) please look into whether or not that is a safe option for you.
      This is all just my opinion, I have no formal nutritional training. Just a fellow foody who would like to help.
      Enjoy!

      1. Skillful Cook Logo

        Lanie,

        When I lived in Brooklyn back in the 1990’s, my former best friend and I used to visit Perelandra health food store. I used to sometimes buy Seitan crimple mix to make meatless burgers. Oh how delicious it was. Now, I found Seitan Wheat crumples at another health food store in Hockessin, Delaware and love it also. 🙂

    2. Skillful Cook Logo

      Great question, Carrie! For the tofu, you could try mushrooms. You could substitute green peas or pea pods for the edamame.

      1. Skillful Cook Logo

        We love this recipe! I always add in extras like radishes, cilantro and roasted seaweed

    3. Skillful Cook Logo

      PumFu from Foodie Vegan is a good tofu substitute (I have a soy allergy)! It works just the same way but tastes a little nuttier. And I used bok choy instead of the edamame!

    1. Skillful Cook Logo

      It’s a perfect question that is not addressed at all in the article or recipe. I second this question. It really should’ve been addressed in the original posting.

      1. Skillful Cook Logo

        I’m pretty sure that they mean the ones you buy already fried in the little can at the store, the type you would put on top of a green bean casserole.

    2. Skillful Cook Logo

      I use store bought, the ones that make an appearance at Thanksgiving on green bean casserole! Ha

    3. Skillful Cook Logo

      I think that’s a store-bought item, hence the lack of recipe. Target has Good & Gather french fried onions, and French’s and Simple Truth also have versions.

    4. Skillful Cook Logo

      Do you have an air fryer? It’s easy to make with shallots, a bit of oil and air fryer five minutes at a time, for about 30 minutes.
      Shake every five minutes. Easy!

    5. Skillful Cook Logo

      Thinly slice shallots, dredge in flour and then fry in oil on the stove. Pretty easy and the flavor is amazing.

  3. Skillful Cook Logo

    This was my first time cooking tofu and it was a success (way less scary then I thought)! My husband and 10 year old loved this recipe, it will definitely go into the weeknight rotation (it was so quick and simple)!! I added a squeeze of lime, cilantro and carrots to the bowl. Flavors and texture was spot on!

    1. Skillful Cook Logo

      Sounds lovely with those additions! Thanks for the comment, Jaime!

    1. Skillful Cook Logo

      If you’re looking for a non-spicy substitute, you could try sweet mini peppers. If spiciness isn’t a factor, you could try serrano peppers or fresno chili peppers.

  4. Skillful Cook Logo

    I made this as a meal prep meal for the week (just added avo, crunchy onions and spicy Mayo in the morning). Such an easy, delicious and nutritious meal! Added in some capsicum because it was cheap at the grocery store and spring onion (green onion) for extra flavour. Also switched up the tofu flavour for some variety day to day – couldn’t recommend any higher, really delicious and simple 🙂

    1. Skillful Cook Logo

      We’re so glad you enjoyed the recipe, and thrilled that you made it meal-prep friendly! Thanks so much for sharing!

    1. Skillful Cook Logo

      Hi! I don’t work for PoY (so I don’t know their recommendation), but I always press my tofu for a minimum of one hour. Honestly, the longer the better, in my opinion. Ideally, four hours. Sometimes I will put it in the press in the morning and throw it in the fridge til I need it in the evening. Most of the time I press it a few hours before dinner and just leave it on the counter at room temp. Not sure if that’s helpful, but it’s how I do things! 😀

  5. Skillful Cook Logo

    This was such a hit at our house! So delicious! It will definitely be a repeat 😊

  6. Skillful Cook Logo

    This was SO GOOD. My kids loved it as well, with everyone adjusting toppings to their liking! Absolutely delicious. Made exactly as written.

    1. Skillful Cook Logo

      Awesome, Alisha! Love that everyone was able to tailor their bowls to their liking!

  7. Skillful Cook Logo

    Lime beans are a good source of fiber and helps reduce unhealthy estrogen levels in men. Never thought of a crunchy roll bowl. That’s a new one for me. 🙂

  8. Skillful Cook Logo

    Delicious!! I made this a few days ago along with the other meals in the plant powered meal plan, it was my first time having tofu! Another great recipe from the POY team! Thank you!

    1. Skillful Cook Logo

      Wow!!! Such a great, easy and delicious recipe! I forgot the jalapeño on accident –
      Will definitely make again and add it in. I tossed the cucumber with a little seasoned rice vinegar and sesame oil which we thought was tasty. Thanks for this recipe plus the many others I’ve made from your site!

      1. Skillful Cook Logo

        Great idea to season the cucumber with rice vinegar and sesame oil. Sounds amazing!

  9. Skillful Cook Logo

    Oh my gosh! Made this tonight and so delicious. I may have found a new favorite dish

  10. Skillful Cook Logo

    Made these bowls for lunch today and fully expected my non-vegetarian husband to turn up his nose because, well…tofu. Much to my surprise, he loved it! I loved it, too. Great flavors and textures. Yummy!

    1. Skillful Cook Logo

      So glad you and your husband enjoyed the recipe! Thanks for the comment!

  11. Skillful Cook Logo

    Made it tonight. So easy, filling, and reminded me of my favorite poke bowls. Yummmmmm

  12. Skillful Cook Logo

    I made this last night for dinner and it was so delicious! What a fun, easy recipe!! Neutral oil is key – found that grapeseed oil helps my tofu get nice and brown first, thanks for the tip!

    1. Skillful Cook Logo

      Thanks for the comment, Amanda! We’re so happy you liked the recipe!

  13. Skillful Cook Logo

    Another winner for plant based January! I really enjoyed how simple this one is. Working from home has become tedious for the past 10 months and these recipes definitely made last week fun! Ready to get started for week 2!!!

  14. Skillful Cook Logo

    I used my new air fryer to cook the tofu and this dish was fantastic! All the creamy/crunchy textures and that spicy mayo! I also couldn’t believe how well it held up for lunch the next day. Thank you so much for yet another great recipe!

    1. Skillful Cook Logo

      So glad the tofu worked out in the air fryer! Thanks so much for the comment!

  15. Skillful Cook Logo

    My husband and I are doing a meatless January, and this was the perfect recipe for it! I actually baked the tofu instead of cooking in a skillet. In addition to the toppings in the recipe, I added mixed greens, shaved carrot (tossed in rice vinegar & S&P), green onion, pickled onion, cilantro, and sesame seeds. I skipped the fried onions, and I topped with Trader Joe’s chili onion crunch instead. So delicious! My husband and I both loved it and will definitely make again.

    1. Skillful Cook Logo

      Amazing, Kaitlyn! Sounds amazing with all of your add-ins! Thanks for the comment!