• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home Ā» Entrees Ā» Crispy Mushroom Roll

July 22, 2016

Crispy Mushroom Roll

Jump to Recipe

Crispy + Spicy Enoki Mushroom Roll this Recipe

Enoki mushroomsĀ are really delicate and beautiful mushrooms, with a wine-like scent thatĀ 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 50Ā 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.

Crispy + Spicy Enoki Mushroom Roll

We couldn’t resist taking some extra glamour shots of this bundle of enoki. Check out more of my sushi-inspired creations here!

Enoki Mushroom

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!

Enoki Mushroom

Figure 1
Figure 2
Figure 3

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy + Spicy Enoki Mushroom Roll

Crispy Enoki Mushroom Roll


★★★★★

5 from 2 reviews

  • Author: erin wysocarski
  • Total Time: 1 hour
  • Yield: 4 rolls
  • Diet: Vegan
Print Recipe
Pin Recipe

Ingredients

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

to assemble

  • 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

Instructions

to make the sushi rice

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer, Dinner
  • Method: Deep Fried
  • Cuisine: Japanese

Keywords: mushroom roll, mushroom sushi roll, vegan sushi

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Crispy + Spicy Enoki Mushroom Roll

You may also like:

Fire Noodles with Crispy Tofu
Firecracker Cauliflower
Red Quinoa Salad
Deep-Fried Tofu

Filed Under: Entrees, Vegan Seafood Tagged With: mushrooms, sriracha, vegan sushi

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Mary says

    July 22, 2016 at 5:17 pm

    Ahhhhhhhhhh too beautiful!!

    Reply
    • erinwyso says

      July 22, 2016 at 5:26 pm

      Thanks so much for your support, Mary! <3

      Reply
  2. Gabriel says

    October 12, 2016 at 6:05 pm

    Wow looks amazing! Will be trying these ASAP, hopefully my hands stay steady enough!

    Reply
  3. Odalys says

    November 17, 2016 at 1:35 pm

    What does the Ener-G does? is it escential? can I skip it or replace it? I’m from Mexico, and very excited about this creative sushi ideas, but in here I cant get access to that, and also is expensive for my budget if getting it online šŸ™

    Reply
    • erinwyso says

      November 19, 2016 at 5:58 pm

      Odalys, the Ener-G helps the flour adhere to the mushroom, and also makes it crispier when frying. Only a small amount is needed, so the box should last you a while if you do purchase it.

      Alternatively, you can mix together white rice flour in a little water to create an egg-like consistency. Just give the mushrooms a quick dunk in the “egg” mixture, shake, then coat in the cornstarch, tapping off any extra before frying. Good luck!

      Reply
      • Lauralibellulepapillo says

        September 1, 2021 at 3:56 pm

        Oh I see now. Thank you for the advice. I’m from Czechia and have the same issue..

        ★★★★★

        Reply
  4. Jackus says

    December 14, 2017 at 5:01 am

    Looks so tasty!
    Enokitake are also available in forests across the Europe. you can find them during the winter period only! They look different because in the forest they have access to sunlight. Natural is better!

    ★★★★★

    Reply
  5. Joe says

    January 23, 2021 at 3:03 pm

    Would an air frier work instead of oil, do you think?

    Reply
    • erinwyso says

      January 23, 2021 at 9:41 pm

      Joe, I haven’t tried that, but if you do with good results, I’d love to know!

      Reply
  6. Lauralibellulepapillo says

    September 1, 2021 at 3:52 pm

    Hi, it looks fabulous šŸ˜€

    Is there any way to replace the Ener-G in this recipe please ?

    Will some starch or tapioca flower do the same job?

    Thanks in advance for the answer šŸ™

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Amrita Levan of Crazy Vegan Kitchen
Constanze Reichardt of Seitan is My Motor.
Kathy Patalsky of Healthy. Happy. Life.

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME āˆ™ ABOUT āˆ™ CONTACT āˆ™ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks