Vegan Mushroom Tempura Sushi Roll with Spicy Mayo
A vegan sushi roll with crispy battered oyster mushrooms, cucumber, avocado, and spicy mayo.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 fresh king oyster mushrooms, cut into 1/2 inch cubes
- 1 tbsp tamari or soy sauce
- 1/2 tbsp sesame oil
- ½ cup (120mL) water
- ¼ cup (28g) cornstarch
- pinch of salt
- 1 cup (215g) sushi rice
- 1 1/2 cups (360 mL) water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ¾ tsp salt
- 1 tbsp mirin
- ½ cup (112g) Vegenaise (or other vegan mayo)
- 2 tbsp sriracha sauce
- 1 cucumber, sliced thinly
- 1 avocado, peeled and sliced
Instructions
- 1
Make sushi rice. Wash rice until water runs clear, then drain. Cook according to rice cooker instructions or over the stove (add water and rice to a saucepan, bring to a boil, reduce the heat to low, and cover and cook for 20 minutes). Let cooked rice rest for 10 minutes, then season with the rice vinegar, sugar, salt, and mirin, stirring to incorporate, and set aside to cool.
- 2
Cut the fresh mushrooms in round slices, then into small 1/2 inch cubes. Toss with tamari and sesame oil, and let marinate for 5 minutes. Heat oil in a pan, then add cornstarch to the mushrooms and toss until generously coated. Fry in a pan over medium heat with oil until browned and crispy, about 4-5 minutes.
- 3
Make the spicy mayo. Whisk together the Vegenaise and sriracha to make the vegan spicy mayo.
- 4
Assemble roll. Place one sheet of nori on the bamboo mat, cover with a layer of sushi rice (dip hands in water to prevent them from sticking), then add fried mushrooms in a row in the middle. Drizzle with spicy mayo, add in slices of avocado and cucumber, and roll tightly. Serve immediately.