Vegetarian Ebi Sushi
Delight your senses with this creative and flavorful **Vegetarian Ebi Sushi**—a plant-based twist on the traditional Japanese favorite! Instead of shrimp, tender slices of king oyster mushrooms are marinated in a savory-sweet blend of soy sauce, mirin, and maple syrup, then lightly seared for a golden, "ebi-like" texture and taste. Perfectly seasoned sushi rice forms the base, while a strip of nori holds it all together with a delicate yet striking presentation. This recipe is easy enough for beginners, with just 30 minutes of prep and cook time, but refined enough to impress at any dinner gathering. Serve with pickled ginger and a touch of wasabi for the ultimate sushi night experience. Whether you're vegan, vegetarian, or just looking to try something new, this recipe is sure to satisfy your sushi cravings!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 medium King oyster mushrooms
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Maple syrup
- 1 sheet Nori sheets
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve completely.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.
For the vegetarian ebi, trim the king oyster mushrooms and slice them lengthwise into strips that resemble shrimp.
In a small bowl, combine soy sauce, mirin, and maple syrup. Add the mushroom strips and let them marinate for about 15 minutes.
Heat a non-stick pan over medium heat and sear the marinated mushroom strips for 2-3 minutes on each side until they get a light golden browning.
Cut the nori sheet into thin strips, about half an inch wide, which will be used to secure the mushroom 'ebi' onto the sushi rice.
With wet hands, shape small amounts of the seasoned sushi rice into oblong pieces, approximately 1 inch wide and 2 inches long.
Place a slice of the seared mushroom on top of each rice piece and secure it with a strip of nori. Dab a little wasabi between the rice and the mushroom for added flavor, if desired.
Serve the vegetarian ebi sushi with pickled ginger and extra wasabi on the side.
Nutrition Facts
Calories |
137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 331 mg | 7% | |
*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.
