Vegetarian Scallop Sushi

Discover the perfect blend of creativity and flavor with this Vegetarian Scallop Sushi recipe, a plant-based twist on a sushi classic. Tender king oyster mushrooms, sautéed and glazed in a rich soy-mirin sauce, mimic the delicate texture and umami essence of traditional scallops. Paired with perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and the subtle brininess of nori, each handmade roll delivers an irresistible balance of taste and texture. This recipe is ideal for those seeking a unique sushi experience that’s completely vegetarian yet brimming with bold, authentic flavor. Whether you’re hosting a sushi night or simply craving gourmet plant-based cuisine, this recipe is sure to impress. Serve with wasabi and pickled ginger for the ultimate sushi indulgence! Keywords: vegetarian scallop sushi, plant-based sushi, sushi rolls, king oyster mushrooms, homemade sushi recipe.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

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
• 0 for serving Pickled ginger

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Slice the king oyster mushrooms crosswise into 1-inch thick 'scallop-like' pieces.

Step 5

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.

Step 6

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.

Step 7

Slice the cucumber into thin matchsticks and the avocado into thin slices.

Step 8

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.

Step 9

Spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge.

Step 10

Arrange some cucumber, avocado, and two or three mushroom 'scallops' horizontally across the center of the rice.

Step 11

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.

Step 12

Continue rolling until the sushi roll is sealed. Use a little water on the exposed edge to help seal the roll more effectively.

Step 13

Slice the sushi roll into 8 pieces using a sharp, damp knife.

Step 14

Repeat the process with the remaining ingredients.

Step 15

Serve the sushi rolls with wasabi and pickled ginger on the side.

Nutrition Facts

Serving size	(1047.2g)

Amount per serving	% Daily Value*
Calories	706.2

Total Fat 23.9g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2462.3mg	0%
Total Carbohydrate 110.6g	0%
Dietary Fiber 16.8g	0%
Total Sugars 25.7g
Protein 17.4g	0%

Vitamin D 0IU	0%
Calcium 103.8mg	0%
Iron 3.4mg	0%
Potassium 1760.8mg	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: 29.6%

Protein: 9.6%

Carbs: 60.8%