Vegetarian Hamachi Nigiri

Discover the delightful world of plant-based sushi with this Vegetarian Hamachi Nigiri recipe, a creative twist on the Japanese classic. Featuring tender, marinated king oyster mushrooms as a stunning stand-in for hamachi (yellowtail), this recipe captures the essence of traditional nigiri using entirely vegetarian ingredients. The mushrooms are infused with a savory blend of soy sauce, mirin, and vegetarian dashi, giving them a rich, umami-packed flavor and reminiscent texture. Perfectly seasoned sushi rice serves as the foundation, while a touch of wasabi and a delicate nori wrap complete each piece. Whether you're a sushi enthusiast or exploring meat-free alternatives, this elegant dish is ideal for dinner parties, creative date nights, or impressing any guests with adventurous palates. Serve it with pickled ginger and soy sauce for a restaurant-worthy presentation that’s as delicious as it is visually striking.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

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

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain.

Step 2

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.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt. Heat in a microwave or small saucepan until the sugar dissolves.

Step 4

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.

Step 5

Slice the king oyster mushrooms vertically to create thin, uniform pieces resembling hamachi slices.

Step 6

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.

Step 7

Remove the mushrooms from the marinade and lightly pat dry with a paper towel.

Step 8

Shape the sushi rice into small oblong mounds (about 1.5 inches long) using slightly wet hands to prevent sticking.

Step 9

Spread a small amount of wasabi paste on the underside of each mushroom slice.

Step 10

Place one marinated mushroom slice over each mound of rice, gently pressing it down.

Step 11

Cut thin strips of nori to wrap around the center of each nigiri piece to help secure the mushroom topping.

Step 12

Serve the Vegetarian Hamachi Nigiri with pickled ginger and soy sauce for dipping.

Nutrition Facts

Serving size	(1067.4g)

Amount per serving	% Daily Value*
Calories	595.8

Total Fat 3.0g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 8247.8mg	0%
Total Carbohydrate 117.1g	0%
Dietary Fiber 7.7g	0%
Total Sugars 32.0g
Protein 18.2g	0%

Vitamin D 0IU	0%
Calcium 99.3mg	0%
Iron 3.4mg	0%
Potassium 1066.1mg	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: 4.8%

Protein: 12.8%

Carbs: 82.4%