Vegetarian Scallop Sushi
Delight in the irresistible flavors of Vegetarian Scallop Sushi, a creative twist on traditional sushi that’s perfect for plant-based food lovers. This recipe features tender king oyster mushrooms, sliced into scallop-like pieces and glazed with a savory soy sauce and mirin blend, adding a luxurious umami depth to each bite. Rolled with perfectly seasoned sushi rice and vibrant fillings like crisp cucumber and creamy avocado, all wrapped in nutrient-rich nori sheets, this sushi is both beautiful and delicious. Ideal for a homemade sushi night, it’s easy to prepare and ready in under an hour, making it a fantastic option for vegan and vegetarian sushi enthusiasts alike. Serve with spicy wasabi and zesty pickled ginger for an authentic Japanese dining experience that’s sure to impress! Perfect SEO target keywords: vegetarian sushi, vegan scallops, homemade sushi recipe, plant-based sushi, king oyster mushroom scallops.
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Recipe Information
Ingredients
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 large King oyster mushrooms
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 2 Nori sheets
- 0.5 Cucumber
- 1 Avocado
- 1 teaspoon Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for about 18-20 minutes until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes.
Transfer the cooked rice to a large bowl and let cool slightly. Mix the rice vinegar, sugar, and salt in a small bowl. Gradually fold this mixture into the rice using a spatula, fanning the rice to cool it as you mix. Set aside.
Slice the king oyster mushrooms crosswise into 1-inch thick 'scallop-like' pieces.
In a small bowl, combine the soy sauce and mirin. Heat a non-stick pan over medium heat and add the mushroom slices. Cook for about 2-3 minutes on each side until they start to brown slightly.
Reduce the heat to low, add the soy sauce and mirin mixture, and occasionally toss the mushrooms to glaze them well. Cook until the sauce is absorbed and the mushrooms take on a yummy sheen, about 3-4 minutes. Remove from heat.
Slice the cucumber into thin matchsticks and the avocado into thin slices.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
Spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge.
Arrange some cucumber, avocado, and two or three mushroom 'scallops' horizontally across the center of the rice.
Using the mat, carefully lift the edge of the nori closest to you and roll it over the fillings, pressing gently to shape the roll.
Continue rolling until the sushi roll is sealed. Use a little water on the exposed edge to help seal the roll more effectively.
Slice the sushi roll into 8 pieces using a sharp, damp knife.
Repeat the process with the remaining ingredients.
Serve the sushi rolls with wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1761 mg | 37% | |
*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.
