Vegan Scallop Sushi
Delight your taste buds with this innovative Vegan Scallop Sushi recipe, a plant-based twist on the classic sushi experience! Featuring tender, golden-brown king oyster mushroom “scallops” marinated in a tangy soy-lemon blend, this dish pairs beautifully with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice wrapped in nori sheets. This vegan sushi recipe is ideal for those seeking a sustainable, seafood-free option without sacrificing flavor or texture. With only 50 minutes required from preparation to plating, it’s perfect for impressing friends at dinner parties or adding a touch of sophistication to your meal rotation. Serve with wasabi, pickled ginger, and soy sauce for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 large stems king oyster mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 4 sheets nori sheets
- 1 small cucumber
- 1 medium avocado
- 1 teaspoon wasabi
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and 1.25 cups of water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 18-20 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir the mixture into the cooked rice, ensuring it is evenly distributed. Let the rice cool to room temperature.
Trim the ends of the king oyster mushrooms, then slice each stem into 1/2-inch thick rounds (resembling scallops).
In a shallow dish, combine soy sauce and lemon juice. Add mushroom rounds and marinate for 10-15 minutes, flipping them halfway through.
Heat a non-stick skillet over medium heat. Add marinated mushroom rounds and cook for 2-3 minutes on each side until golden brown. Remove from heat and let cool.
Peel and slice the cucumber into thin strips. Halve the avocado, remove the pit, and slice the flesh into thin pieces.
Place a nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking, then spread about 1/2 cup of prepared sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
Layer the cooked mushroom 'scallops', cucumber, and avocado across the center of the rice.
Use the mat to carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Wet the top border of the nori with a bit of water to seal the roll.
Repeat with the remaining nori sheets and filling ingredients.
With a sharp knife, slice each roll into 6-8 pieces.
Serve vegan scallop sushi with wasabi, pickled ginger, and soy sauce on the side.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 20.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2517 mg | 54% | |
*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.
