Enoki mushrooms are really delicate and beautiful mushrooms, with a wine-like scent that develop a succulent texture and buttery flavor when steamed or sauteed. If you are lucky enough to have access to them where you live, they are almost always super cheap too. The 7-ounce bundles I buy are typically about 50 cents!
I usually throw lightly sauteed enoki into soups, but I decided to batter and throw them into a sushi roll along with some sriracha mayo for heat and a shiso leaf for a clean finish and nice, visual pop. If you can’t find shiso leaves, any roughly torn green leaf like kale or collards would work here too.
We couldn’t resist taking some extra glamour shots of this bundle of enoki. Check out more of my sushi-inspired creations here!
For this recipe, you’re going to break up, batter and fry the entire bunch to make a fun and super-delicious sushi roll. The ends of the enoki get nice and crispy, while the stems provide a nice, meaty bite for the center part of the sushi roll. I’ve included links to some prep shots below to help make assembling and rolling this a breeze!
CRISPY + SPICY ENOKI MUSHROOM ROLL
Yield 4 rolls
FOR THE SUSHI RICE
- 1 cup sushi rice
- 1 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
FOR THE ENOKI MUSHROOMS
- 7 ounces bundle of enoki mushrooms, broken into 8 pieces (keep base intact)
- 1 cup water
- 2 TB Ener-G
- 1 cup cornstarch, plus more if needed
- plenty of canola, vegetable or grapeseed oil
- 4 toasted nori sheets
- 4 TB white sesame seeds (optional)
- 4 TB vegan mayo (I used Follow Your Heart's Vegenaise)
- 4 TB sriracha
- 8 shiso leaves
- 1 TB black sesame seeds, to garnish
- To make the sushi rice, place the rice and water into a rice cooker and cook according to the manufacturer instructions. Once done, season with the rice vinegar, sugar and salt and set aside to cool.
- To make the mushrooms, place several inches of oil into a small, heavy dutch oven or cast iron pot (I use Lodge's cast iron) over medium-high heat. It will take anywhere from 5-7 minutes for the oil to be ready. While you are waiting, whisk together the water and Ener-G in a small, shallow bowl, then throw two of the enoki pieces into the mixture and toss to coat. Shake off any excess moisture, then place into the cornstarch, gently tossing with your hands.
- Test the oil for readiness by throwing in a pinch of cornstarch. If it sizzles immediately, you are ready to fry. Shake off any excess cornstarch from the mushrooms (See Figure 1 above), and gently lower them into the oil using a skimmer and fry about 3 minutes, turning occasionally in the oil. Transfer the fried mushrooms to a paper towel and sprinkle immediately with a little salt and allow to drain while you repeat the process in batches with the rest of the mushrooms.
- To assemble the rolls, divide the cooled rice into 4 portions. Slide a sushi mat into a large Ziploc bag or cover with plastic wrap. Place one sheet of nori, shiny side down, on the mat. Moisten your fingers with some water to prevent rice from sticking to them, then spread the rice evenly over the nori sheet, leaving about an inch exposed at the top. Sprinkle with one tablespoon of the sesame seeds, if desired.
- Mix the sriracha and mayo together. Place one tablespoon of the sauce in a line across the rice on the end closest to you. (See Figure 2 above.) Place a shiso leaf at each end of the roll. Slice off the tough base at the end of the mushroom, then place 2 enoki pieces at the end, ovrlapping the shisho leaf. (See Figure 3 above.) Roll the sushi away from you, gripping the mat tightly but gently.
- Once rolled, seal the end with water or add a few grains of rice to the end to help seal. Now cut the sushi in half with a very sharp knife (I run the blade under scalding water for a cleaner cut), then each half into halves, then those halves into halves to make 8 pieces.
- Repeat the process to make 4 rolls. Place onto a serving plate, drizzling with a little extra sriracha-mayo and black sesame seeds, if desired.