🍄 Crispy Mushroom Sushi

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

nori sheets

💰Cheaper: rice paper

Rice paper can be a more accessible option for wrapping.

soy sauce

🥗Healthier: tamari

Tamari is a gluten-free alternative.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Short-grain rice is a more economical choice for sushi.

Cook rinsed sushi rice according to package instructions.

Combine cooked sushi rice with seasoned rice vinegar and agave nectar.

Slice shiitake mushrooms into skinny pieces.

Toss the mushrooms with soy sauce and maple syrup.

Heat toasted sesame oil in a frying pan.

Add the mushrooms to the hot oil and cook until tender and liquid is almost evaporated.

Set the cooked mushrooms aside.

Heat more toasted sesame oil and add minced ginger, garlic, panko, and salt.

Cook until the mixture turns golden brown, then set aside.

Place a nori sheet, shiny side down, on a dry cutting board.

Scatter sushi rice over the nori and press down with wet fingertips, leaving a 1-inch strip uncovered on one side.

Spread the cooked mushrooms into a strip on the rice, then add green onion.

Roll the sushi towards the uncovered 1-inch strip, pressing gently to keep it firm.

Moisten the uncovered strip of nori to seal the roll closed.

Use a moist sharp knife to slice the sushi roll into pieces.

Mix vegan mayo with sriracha sauce to make sriracha mayo.

Drizzle sriracha mayo over the sushi rolls and sprinkle with ginger garlic crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens