Spicy Tofu Crunch Roll
Introducing the Spicy Tofu Crunch Roll! It's packed with teriyaki tofu, creamy avocado, crisp cucumber, spicy chili panko, and drizzled with tasty teriyaki sauce. This roll is delicious and will take your plant-based sushi skills to the next level.
Servings: 4 rolls
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.