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You are here: Home / Appetizers / Spicy Shiitake Mushroom Roll

December 11, 2011

Spicy Shiitake Mushroom Roll

Spicy Shiitake Mushroom Roll

Dried shiitake mushrooms are lovely, and work incredibly well in sushi—their chewy and dense texture actually works better than fresh shiitake, and they hold up well to deep-frying. Adding some rich and spicy sriracha-Vegenaise sauce makes everything melt together here fabulously, producing a heavenly bite of sushi that’s also very easy to make.

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Spicy Shiitake Mushroom Roll

SPICY SHIITAKE MUSHROOM ROLL


  • Author: olivesfordinner.com
  • Yield: 2 servings 1x
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Ingredients

  • 1 cup sushi rice
  • 2 cups water
  • 1 TB rice vinegar
  • 1 TB sugar
  • 1/2 TB salt
  • 5–7 large dried shiitake mushrooms, soaked in very hot water for 30 minutes to an hour
  • 1 1/2 tsp Ener-G, whisked with 5 TB water
  • 1 cup cornstarch (stored in the freezer a few hours before frying)
  • vegetable oil
  • 2 nori sheets
  • 1–2 TB sriracha, mixed with 1-2 TB Vegenaise
  • crushed red pepper, pickled ginger and soy sauce, to serve

Instructions

  1. Soak the rice in plenty of cold water for about 30 minutes. Rinse thoroughly under fresh cold water and place into a rice cooker with the 2 cups of water.
  2. Once the rice is ready, place the rice vinegar, sugar and salt into a large glass bowl and place in the microwave for 10-15 seconds. Transfer the cooked rice to the glass bowl and stir well. Set aside.
  3. In a small saucepan, heat several inches of oil over medium-high heat. Drain and destem the mushrooms and slice into strips. Once the oil is ready (test by dropping a pinch of cornstarch into the oil—if it bubbles up immediately, you are ready to fry), dip a few of the mushroom slices in the Ener-G mixture, then coat in some of the cornstarch. Fry for 1-2 minutes and place on a few paper towels to drain.

To assemble your sushi

  1. Place a nori sheet (shiny side down) on a sushi mat. Using a sushi paddle, spread an even layer of rice over the sheet. Using your fingers, distribute the rice evenly, using a small bowl of water nearby to keep the rice from sticking to your fingers.
  2. Place half of the mushrooms on the shortest end of the nori sheet. Drizzle with desired amount of sriracha-Vegenaise mixture and slowly and carefully roll it up, keeping it tight as possible. Using a very sharp knife, cut the roll in half and repeat until there are eight rolls.
  3. Serve with pickled ginger and soy sauce.

Did you make this recipe?

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner

Filed Under: Appetizers, Entrees, Plant-Based Dinners, Small Bites, Vegan Seafood Tagged With: Chinatown finds, mushrooms, sriracha, sushi, veganized classics

Reader Interactions

Comments

  1. foodfeud says

    December 11, 2011 at 11:12 pm

    Ooh, this is great! I'm actually eating dried (rehydrated) shiitake mushrooms in miso soup right now and you're right; the flavor is so lovely. I've always wanted to make sushi rolls.

    Reply
  2. Stacy says

    December 11, 2011 at 11:55 pm

    Wow, this looks great!

    Or "fabla" as suggested by my verification word.

    Reply
  3. T says

    December 12, 2011 at 8:56 am

    Oh my goodness, these look so gorgeous and professional! I love veggie sushi. And sriracha is my secret ingredient for everything, never thought of incorporating it into sushi before!

    Reply
  4. Cara says

    December 12, 2011 at 3:29 pm

    I tried making sushi once before at home and it was the biggest fiasco of my life. I vowed to never again do it. But these mushroom rolls look too good to pass up so I am going to have to do the inevitable–I'm inviting you over to California to make these for me 🙂

    Reply
  5. erinwyso says

    December 12, 2011 at 10:28 pm

    Cara, I promise you these are super-easy to make! If it fails again, I'll take you up on your offer to come to California from Boston in December! : P

    Reply
  6. erinwyso says

    December 12, 2011 at 10:32 pm

    Thanks T! Nice to meet another sriracha admirer — I do believe that there is a place for sriracha in almost all things edible!

    Reply
  7. Fuzzy Slippers says

    December 12, 2011 at 11:59 pm

    Yummy!

    Reply
  8. christine says

    December 19, 2011 at 3:15 pm

    wow, these look really great – #i love mushrooms of all types:)

    Reply

Trackbacks

  1. » Vegan Mofo 2016 Day 11: Alexa’s Favorite Cuisine One Raw Bite says:
    November 11, 2016 at 5:30 pm

    […] Rolls: Spicy Vegan Scallop Roll, Elephant Roll, Dynamite Roll, Spicy Enoki Mushroom Rolls, Yamroom Rolls, Goin’ Back to Cali Rolls, Spicy Carrot Lox and Avocado Roll, Vegan Cream Cheese and Veggie Roll, Spicy Tempeh Roll, Eggplant Dragon Roll, Spicy Shiitake Roll […]

    Reply
  2. Seaweed health benefits and uses: Beauty + Kitchen recipes says:
    January 10, 2018 at 4:57 am

    […] Spicy shiitake mushroom roll, otherwise known as vegan sushi. In case you’ve never tried shiitake mushrooms, this is your chance. I’m a huge fan, the taste is lovely and they are to be eaten round the clock, every day (yes, I do adore them!) […]

    Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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