Introducing the Spicy Tofu Crunch Roll, a vegan showstopper that combines teriyaki tofu, creamy avocado, crisp cucumber, and a fiery crunch of chili panko, all drizzled with a mouthwatering teriyaki sauce. Get ready to be swept away by an explosion of flavours that will leave your taste buds happy and take your sushi game to new heights.
This inside-out roll is guaranteed to leave a lasting impression! Whether hosting a sushi night at home or creating a stunning sushi platter for entertaining, this tofu sushi roll is a must-have addition alongside others like my Vegan California Roll and Kappa Maki Roll. 😊
Why This Is The Best Tofu Sushi Recipe
- Drizzled with a savoury teriyaki sauce
- The perfect balance of textures and flavours
- Vegan-friendly option for sushi lovers
- Showcases the versatility and deliciousness of tofu in sushi
- A creative and unique twist on traditional veggie sushi
Ingredient Notes
- Chili Panko – combine olive oil, panko breadcrumbs, & shichimi togarashi (Japanese seven spice) and toast in a pan until golden brown.
- Tofu – Use extra firm tofu in this recipe.
- All Purpose Flour – To coat the tofu so it becomes crispy.
- 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 an airtight container or sealed bag since nori goes stale quickly after opening.
- Cooked & Seasoned Sushi Rice – Check out my blog post on how to cook sushi rice in the rice cooker, featuring step-by-step instructions + video.
- Cucumber – I use a mandoline to make thin strips and remove the seeds to maintain their crunchy texture.
- Avocado – Adds a buttery flavour and creamy texture.
Instructions
1. To begin, prepare your seasoned sushi rice using this recipe. It includes step-by-step instructions and a helpful video for your reference. You’ll also find my valuable tips to ensure perfectly cooked and seasoned sushi rice everytime!
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!
Recipe Tips & 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.
Storage & Reheating
For optimal freshness, serve these sushi rolls immediately; if you have any leftovers, store them in the fridge.
Store leftover chili panko in an airtight container at room temperature, and refrigerate leftover sushi rice 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 the rice at 30-second intervals until it reaches a warm temperature. Once heated, the rice is ready to be used 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.
SUSHI RECIPES
DID YOU MAKE THIS SPICY TOFU CRUNCH ROLL?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
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
- 4 nori seaweed sheets
- 6 cups cooked & seasoned Sushi Rice
- 1 English cucumber (cut into thin strips)
- 1 ripe avocado (sliced)
Instructions
- Start by making your seasoned sushi rice by following this recipe for making sushi rice in your rice cooker.
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, and tightly roll it up.
- 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.
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