Vegetarian Ebi Sushi

Delight in the plant-based elegance of Vegetarian Ebi Sushi, a creative twist on a sushi favorite that’s perfect for vegans and sushi lovers alike. This recipe swaps traditional shrimp for beautifully marinated king oyster mushroom strips, seared to golden perfection and bursting with umami from soy sauce, mirin, and a hint of maple syrup. Paired with fluffy, perfectly seasoned sushi rice and secured with delicate nori strips, this dish captures the authentic look and taste of classic ebi sushi while staying entirely meat-free. Ready in just an hour, this recipe is ideal for a sophisticated appetizer or light meal. Serve with pickled ginger and a touch of wasabi for a complete sushi experience that’s as visually stunning as it is delicious!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

For the vegetarian ebi, trim the king oyster mushrooms and slice them lengthwise into strips that resemble shrimp.

Step 5

In a small bowl, combine soy sauce, mirin, and maple syrup. Add the mushroom strips and let them marinate for about 15 minutes.

Step 6

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.

Step 7

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.

Step 8

With wet hands, shape small amounts of the seasoned sushi rice into oblong pieces, approximately 1 inch wide and 2 inches long.

Step 9

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.

Step 10

Serve the vegetarian ebi sushi with pickled ginger and extra wasabi on the side.

Nutrition Facts

Serving size	(1008.8g)

Amount per serving	% Daily Value*
Calories	557.5

Total Fat 2.8g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2091.0mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 10.6g	0%
Total Sugars 29.6g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 75.3mg	0%
Iron 3.7mg	0%
Potassium 1430.3mg	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: 4.5%

Protein: 12.8%

Carbs: 82.7%