Vegetarian Hamachi Nigiri
Elevate your sushi night with this ingenious twist on a classic—Vegetarian Hamachi Nigiri. Using king oyster mushrooms as a plant-based substitute for the prized hamachi fish, this recipe combines delicate craftsmanship with bold umami flavors. Marinated in a blend of soy sauce, mirin, and vegetarian dashi, the mushrooms mimic the texture and richness of traditional sushi-grade fish. Paired with perfectly seasoned sushi rice, a hint of wasabi, and a decorative nori wrap, each bite is a balance of savory, tangy, and slightly sweet elements. Ideal for foodies seeking a unique vegetarian sushi experience, this recipe is both visually stunning and packed with flavor. Serve alongside pickled ginger and soy sauce for dipping to complete the authentic sushi experience. Perfect for date nights or impressing guests, Vegetarian Hamachi Nigiri redefines plant-based dining!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 large King oyster mushrooms
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 0.5 cup Vegetarian dashi or water
- 2 teaspoons Wasabi paste
- 1 Nori sheets
- 0.25 cup Pickled ginger
- 0.25 cup Soy sauce for dipping
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
Combine the rinsed rice and water in a saucepan. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt. Heat in a microwave or small saucepan until the sugar dissolves.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon. Let it cool to room temperature.
Slice the king oyster mushrooms vertically to create thin, uniform pieces resembling hamachi slices.
In a shallow dish, mix 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1/2 cup vegetarian dashi or water. Add the mushroom slices and marinate for 15 minutes.
Remove the mushrooms from the marinade and lightly pat dry with a paper towel.
Shape the sushi rice into small oblong mounds (about 1.5 inches long) using slightly wet hands to prevent sticking.
Spread a small amount of wasabi paste on the underside of each mushroom slice.
Place one marinated mushroom slice over each mound of rice, gently pressing it down.
Cut thin strips of nori to wrap around the center of each nigiri piece to help secure the mushroom topping.
Serve the Vegetarian Hamachi Nigiri with pickled ginger and soy sauce for dipping.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8248 mg | 359% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 32.0 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1066 mg | 23% | |
*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.
