Try this Spicy Tofu Crunch Roll, a vegan sushi must-have! It features teriyaki tofu, avocado, cucumber, and chili panko crunch, all drizzled with homemade teriyaki sauce. This roll is delicious and will take your plant-based sushi skills to the next level.
👩🏻💻 Reader Review
⭐️⭐️⭐️⭐️⭐️ Nathan says “The best sushi I’ve ever had in my life. The teriyaki sauce is super flavourful and goes perfectly with the tofu, cucumber, and avocado. The crunch of the panko is such a perfect addition too. I made 5 rolls and devoured them all myself in just 2 days. The teriyaki sauce didn’t last long either because I couldn’t stop eating spoonfuls of it by itself lol it’s insanely delicious and sweet. I can’t wait to make this again soon. Thank you for another amazing recipe!”
This Tofu Sushi Will Be Your New Obsession 🤩
I created this tofu crunch roll to bring fun and flavour to sushi. I’m a big fan of crispy textures, so I knew I had to include some panko for that satisfying crunch.
This inside-out roll is filled with sticky teriyaki tofu, avocado, and cucumber, then topped with a savoury teriyaki sauce. The flavour combo is so good that I guarantee everyone will be curious about what’s in it.
Whether hosting a sushi night at home or creating a stunning platter for entertaining, this spicy crunch roll is a must-try alongside other faves like my Vegan California Roll, Vegan Dynamite Roll, and Kappa Maki Roll.
Why This Is The Best Vegan Sushi Recipe
- Drizzled with salty-sweet teriyaki sauce
- Perfect balance of textures & flavours
- Showcases the versatility of tofu
- Creative take on veggie sushi
This teriyaki tofu sushi roll is guaranteed to leave a lasting impression! 😍
Recipe Ingredients
Here is a list of ingredients for making this vegan crunch roll with notes for guidance.
Chili Panko – Combine olive oil, panko breadcrumbs, & shichimi togarashi (Japanese seven spice) and toast in a pan until golden.
Tofu – Use extra firm tofu in this recipe.
All Purpose Flour – To coat the tofu so it becomes crispy and helps the sauce stick.
Teriyaki Sauce – Use your favourite brand or make my homemade teriyaki sauce. If using store-bought, try to find one thicker, making it easier to drizzle on top.
Nori Seaweed Sheets – Can be found in Asian stores or international aisles in supermarkets. Store it in a sealed bag since nori goes stale quickly after opening.
Seasoned Sushi Rice – Check out my blog post on How To Make Sushi Rice (Stovetop or Rice Cooker) featuring step-by-step instructions + video.
English Cucumber – I use a mandoline to make thin strips and remove the seeds to maintain their crunchy texture.
Avocado – Use ripe avocado for its buttery flavour and creamy texture.
How To Make Spicy Crunch Rolls w/Tofu
1. To begin, make a batch of seasoned sushi rice and let it cool to room temperature before starting the rolls.
2. Make the crispy chili panko topping by heating olive oil, panko breadcrumbs, and shichimi togarashi in a medium nonstick fry pan over medium heat. Toast for 4-5 mins until lightly golden brown, then transfer to a plate to cool completely.
3. Prepare the teriyaki tofu by cutting it into 1/4-inch strips, patting it dry, and coating it with flour, salt, and black pepper. Cook the tofu in olive oil until lightly golden brown, then add teriyaki sauce and cook until it forms a thick glaze.
4. To assemble the sushi rolls:
- Trim and discard 1/4 of the seaweed sheet, leaving a 3/4 sheet.
- Place the rough side of the seaweed sheet facing up on a bamboo rolling mat wrapped in plastic wrap.
- Spread about 1 1/4 cups of sushi rice evenly over the seaweed, leaving a 1/2-inch space at the top.
- Flip the seaweed sheet with the rice facing down, add teriyaki tofu, cucumber strips, and avocado slices to the center, and tightly roll it up.
5. Spoon the chili panko on the sushi roll, then drizzle with teriyaki sauce. Slice into 6-8 even pieces using a wet, sharp knife. Serve with extra teriyaki sauce, pickled ginger and soy sauce on the side. Enjoy!
👩🏻🍳 Jazz’s Tips
- Have wet fingers; dip your fingers into a small water bowl to prevent the rice from sticking to your hands.
- Squeeze rice and filling while rolling to prevent falling apart. After, gently squeeze it again using the bamboo mat to help reshape it.
- Use a sharp knife that is slightly wet to prevent the rice from sticking while slicing; wet the knife by dipping it in a bowl of water and tapping off the excess.
- Best served immediately, add the chili panko topping to your sushi roll before serving it since it will lose its crunch once it sits.
Storage & Reheating
For optimal freshness, serve these sushi rolls immediately. Any leftovers can be stored tightly covered in the fridge.
Chili panko leftovers can be kept at room temperature in an airtight container, while sushi rice should be refrigerated in an airtight container or sealed Ziploc bag.
Reheat – To assemble sushi rolls using leftover rice, warm it up by placing it in a bowl and covering it with plastic wrap or a damp towel. Microwave in 30-second intervals until warm. Once heated, the rice is ready to use again for making sushi.
Frequently Asked Questions
Shichimi togarashi, a Japanese spice blend consisting of seven ingredients, including red chili pepper, Sichuan pepper, orange peel, sesame seeds, ginger, and nori, adds a spicy flavour to Japanese dishes and can be found at Asian markets, specialty spice shops, or online retailers.
Absolutely! When selecting teriyaki sauce, choose a brand with a thicker consistency designed for a glaze or sauce. Avoid buying teriyaki marinades since they can be thinner. Or have a try at making my homemade teriyaki sauce.
Don’t like spicy, feel free to omit the shichimi togarashi for a mild version of this roll. You could also add salt, sesame seeds or furikake to add flavour.
🍣 Hungry for more sushi? Explore my go-to vegan sushi recipes listed below!
- Vegan Dynamite Roll
- Veggie Caterpillar Sushi Roll
- Kappa Maki (Cucumber Sushi Roll)
- Vegan Futomaki Roll (Maki Sushi)
- Sweet Potato Sushi Roll (Fun Hack)
- Vegan Spicy Tuna Roll (Tomato)
- Vegan California Roll (Shredded Tofu)
- Avocado Roll (Creamy + Buttery)
Spicy Tofu Crunch Roll
Equipment
- Bamboo Rolling Mat
- Sharp Knife
Ingredients
Chili Panko
- 1 tbsp olive oil
- 2/3 cup panko breadcrumbs
- 1/2 tsp shichimi togarashi (Japanese 7 spice)
Teriyaki Tofu
- 2 tbsp olive oil
- 200 grams extra firm tofu
- 2 tbsp all-purpose flour
- salt & black pepper to taste
- 1/3 cup Teriyaki Sauce + extra for drizzling
Sushi Rolls
- 6 cups Seasoned Sushi Rice
- 4 nori seaweed sheets
- 1 English cucumber (cut into thin strips)
- 1 ripe avocado (sliced)
Instructions
- Prepare seasoned sushi rice according to the recipe instructions and let cool to room temperature.
Chili Panko
- Heat olive oil, panko breadcrumbs, and shichimi togarashi in a medium nonstick fry pan over medium heat. Toast for 4-5 mins until lightly golden brown, then transfer to a plate to cool completely.
Teriyaki Tofu
- Prepare the tofu by cutting it into 1/4-inch strips, patting it dry, and coating it with flour, salt, and black pepper. Cook the tofu in olive oil until lightly golden brown on both sides, then add 1/3 cup teriyaki sauce and cook until it forms a thick glaze.
To Assemble The Sushi Rolls
- Trim and discard 1/4 of the seaweed sheet, leaving a 3/4 sheet specifically for these rolls.
- Place the rough side of the seaweed sheet facing up on a bamboo rolling mat wrapped in plastic wrap.
- Dip your fingers in a small bowl of water, then use your wet fingers to take approximately 1 ¼ cups of sushi rice and distribute it evenly over the seaweed, leaving a 1/2-inch space at the top.
- Flip the seaweed sheet with the rice facing down, add teriyaki tofu, cucumber strips, and avocado slices to the center.
- To roll the sushi: Lift the edge of the nori closest to you and tuck the bare flap of the nori inside the roll. Roll until you've completed the roll. Using the mat, give a firm hug/squeeze the roll with both hands. Repeat to shape the roll further.
- Spoon the chili panko on top of the sushi roll and then drizzle with teriyaki sauce. Slice into 6-8 even pieces using a wet, sharp knife. Serve with extra teriyaki sauce, pickled ginger and soy sauce on the side. Enjoy!
Video
Notes
- Have wet fingers; dip your fingers into a small water bowl to prevent the rice from sticking to your hands.
- Squeeze rice and filling while rolling to prevent falling apart. After, gently squeeze it again using the bamboo mat to help reshape it.
- Use a sharp knife that is slightly wet to prevent the rice from sticking while slicing; wet the knife by dipping it in a bowl of water and tapping off the excess.
- Best served immediately, Add the chili panko topping to your sushi roll before serving it since it will lose its crunch once it sits.
The best sushi I’ve ever had in my life. The teriyaki sauce is super flavourful and goes perfectly with the tofu, cucumber, and avocado. The crunch of the panko is such a perfect addition too. I made 5 rolls and devoured them all myself in just 2 days. The teriyaki sauce didn’t last long either because I couldn’t stop eating spoonfuls of it by itself lol it’s insanely delicious and sweet. I can’t wait to make this again soon. Thank you for another amazing recipe!
This sushi roll was sooooo delicious! The sauce and crispy panko made it super tasty! And the tips and instructions were really helpful. 10 out of 10!! My tummy is so happy 🙂