Vegan Ebi Sushi
Elevate your plant-based sushi game with this irresistible Vegan Ebi Sushi, a delightful seafood-free twist on traditional ebi sushi. The star of the dish, king oyster mushrooms, are thoughtfully prepared to mimic the texture and savory flavor of shrimp tails, while a touch of soy sauce adds umami richness. Perfectly seasoned sushi rice forms the base, infused with a tangy blend of rice vinegar, sugar, and salt for authentic flavor. Agar-agar lends a glossy finish to the mushrooms, and a strip of nori ties each bite together for a refined, restaurant-quality look. This recipe is a vegan masterpiece, easy to prepare yet bursting with flavor, making it an ideal option for sushi nights, impressing dinner guests, or satisfying cravings for Japanese cuisine. Ready in under an hour and packed with wholesome ingredients, Vegan Ebi Sushi is a must-try for vegans and adventurous eaters alike!
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Recipe Information
Ingredients
- 1 cup Short-grain sushi rice
- 1.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 large King oyster mushrooms
- 1 tablespoon Olive oil
- 2 tablespoons Soy sauce
- 1 teaspoon Agar-agar powder
- 3 tablespoons Warm water
- 1 sheet Nori sheet
- 0.5 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine 1 cup of rice with 1.5 cups of water in a rice cooker or a pot. Cook according to rice cooker instructions or bring to a boil, cover, and simmer on low heat for about 15 minutes until all water is absorbed.
While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, combine 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until the sugar and salt dissolve completely.
Transfer the cooked rice to a wooden or non-reactive bowl. Gently fold in the vinegar mixture using a wooden spatula, while fanning the rice to cool it to room temperature. Set aside and cover with a damp cloth.
Prepare the king oyster mushrooms by slicing them lengthwise into thin pieces that resemble shrimp tails. Heat 1 tablespoon of olive oil in a pan over medium heat, add the mushroom slices, and sauté for 5 minutes until they begin to soften.
Add 2 tablespoons of soy sauce to the mushrooms, cooking until the sauce is absorbed and the mushrooms are tender. Remove from heat and let them cool.
In a small bowl, dissolve 1 teaspoon of agar-agar powder in 3 tablespoons of warm water. Heat the mixture in a small saucepan until it reaches a boil, stirring continuously until it thickens. Remove from heat and let it cool slightly.
Using a half nori sheet, cut strips approximately 1 cm wide and set aside.
Wet your hands with water and form a small ball of rice, approximately the size of a ping-pong ball. Shape it into an oval sushi base.
Place a small amount of wasabi paste on the rice base if desired. Carefully place a cooled mushroom slice on top of the rice ball.
Wrap a strip of nori around the middle to secure the mushroom slice to the rice.
Repeat the process with remaining ingredients to form additional sushi pieces. Serve immediately with soy sauce and pickled ginger if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 15.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
