Vegan Ebi Sushi
Transform your sushi night with this irresistible Vegan Ebi Sushi, a plant-based twist on the classic Japanese favorite. This recipe features tender, marinated king oyster mushrooms as the perfect shrimp substitute, sautéed in soy sauce to achieve a rich, umami-packed flavor. Paired with perfectly seasoned sushi rice and elegantly wrapped with nori strips, each piece is a delightful balance of taste and texture. A touch of agar-agar is used to mimic the glossy finish of traditional ebi, ensuring an authentic presentation. Quick to prepare in under 50 minutes, this dairy-free and seafood-free sushi is perfect for impressing guests or elevating your weeknight dinner. Serve alongside soy sauce, pickled ginger, and a dab of wasabi for the ultimate vegan sushi experience!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Using a half nori sheet, cut strips approximately 1 cm wide and set aside.
Step 8
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.
Step 9
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.
Step 10
Wrap a strip of nori around the middle to secure the mushroom slice to the rice.
Step 11
Repeat the process with remaining ingredients to form additional sushi pieces. Serve immediately with soy sauce and pickled ginger if desired.
Nutrition Facts
| Serving size | (922.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 538.2 |
| Total Fat 15.9g | 0% |
| Saturated Fat 2.6g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3653.2mg | 0% |
| Total Carbohydrate 86.1g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 15.3g | |
| Protein 13.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 64.9mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 843.5mg | 0% |
Source of Calories