Jumat, 14 Juni 2019
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That's right, a VEGAN tempura sushi roll! Featuring king oyster mushrooms pan-fried until crispy, avocado, cucumber, and a spicy mayo sauce.
Tempura Mushroom Filling
3 fresh king oyster mushrooms
2 heaping tbsp ground flaxseed
½ cup (120mL) water
¼ cup (28g) cornstarch
pinch of salt
Sushi Rice
1 cup (215g) sushi rice
1.50 cups (360 mL) water
2 tbsp rice vinegar
1 tbsp sugar
¾ tsp salt
1 tbsp mirin
Spicy Mayo
½ cup (112g) Vegenaise (or other vegan mayo)
2 tbsp sriracha sauce
Additional Ingredients
1 cucumber, sliced thinly
1 avocado, peeled and sliced
1
Wash sushi rice until water runs clear, then drain. Cook according to rice cooker instructions or over the stove (add water and rice to a saucepan, bring to a boil, reduce the heat to low, and cover and cook for 20 minutes).
2
Let cooked rice rest for 10 minutes, then season with the rice vinegar, sugar, salt, and mirin, stirring to incorporate, and set aside to cool.
3
Combine the water and ground flax in a bowl to make the flax "egg." Cut the fresh mushrooms into small 1/2 inch pieces (cut into round slices and then quarters) and dip into the mixture. Toss in cornstarch and fry in a pan over medium heat with oil until browned and crispy, about 4-5 minutes.
4
Whisk together the Vegenaise and sriracha to make the vegan spicy mayo.
5
To assemble roll, place one sheet nori on bamboo mat, cover with a layer of sushi rice (dip hands in water to prevent them from sticking), then add fried mushrooms in a row in the middle. Drizzle with spicy mayo, add in slices of avocado and cucumber, and roll tightly. Serve immediately.
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