Vegan Scallop Sushi

Reimagine sushi night with this irresistible Vegan Scallop Sushi, a plant-based twist on a Japanese classic that’s as stunning as it is delicious! Tender rounds of marinated king oyster mushrooms take center stage as the perfect scallop substitute, offering a meaty texture and umami-packed flavor that pairs beautifully with the tangy sushi rice. Each roll is thoughtfully layered with crisp cucumber, creamy avocado, and wrapped in umami-rich nori for a balanced and satisfying bite. Ready in under an hour, this recipe is perfect for impressing guests or savoring a healthy, cruelty-free indulgence at home. Serve with wasabi, pickled ginger, and soy sauce for an authentic sushi experience that’s 100% vegan and totally unforgettable! Ideal for sushi lovers exploring plant-based options, this dish delivers sustainable and delicious dining with elegance.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

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.

Step 3

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.

Step 4

Trim the ends of the king oyster mushrooms, then slice each stem into 1/2-inch thick rounds (resembling scallops).

Step 5

In a shallow dish, combine soy sauce and lemon juice. Add mushroom rounds and marinate for 10-15 minutes, flipping them halfway through.

Step 6

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.

Step 7

Peel and slice the cucumber into thin strips. Halve the avocado, remove the pit, and slice the flesh into thin pieces.

Step 8

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.

Step 9

Layer the cooked mushroom 'scallops', cucumber, and avocado across the center of the rice.

Step 10

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.

Step 11

Repeat with the remaining nori sheets and filling ingredients.

Step 12

With a sharp knife, slice each roll into 6-8 pieces.

Step 13

Serve vegan scallop sushi with wasabi, pickled ginger, and soy sauce on the side.

Nutrition Facts

Serving size	(1292.3g)

Amount per serving	% Daily Value*
Calories	783.5

Total Fat 25.3g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2753.2mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 22.8g	0%
Total Sugars 20.3g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 130.0mg	0%
Iron 5.6mg	0%
Potassium 2516.7mg	0%

*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.

Source of Calories

Fat: 27.8%

Protein: 11.9%

Carbs: 60.3%