Lobster Sushi Rolls

Get ready to roll into a sushi night with a twist! These vegan lobster sushi rolls are packed with crispy tempura mushrooms, creamy avocado, and a spicy kimchi mayo kick. Taste buds, prepare to be impressed.

Ready to shake up your sushi game? These vegan lobster sushi rolls are here to do exactly that. Crispy tempura-battered lobster mushrooms, creamy avocado, and a spicy kick of kimchi mayo come together in a roll with all the crunch, creaminess, and flavor-packed goodness you could ask for.

It’s the kind of sushi that feels a little special but is totally doable for a night in. Whether you’re going solo or making it a casual get-together, this dish hits that sweet spot between fun and satisfying. So, grab your chopsticks—let’s get rolling with this fun sushi recipe!

Why You’ll Love This Recipe

Get ready, get set, sushi! These vegan lobster sushi rolls aren’t just fun to make—they’re a flavor bomb waiting to happen. Crispy tempura-battered mushrooms that masquerade as lobster? Check. Creamy avocado and a spicy swirl of kimchi mayo? Double check. Here’s why this recipe stands out:

• Crispy, Crunchy Magic: The light tempura coating gives the lobster mushrooms a crispy edge that contrasts beautifully with the soft nori and rice. Every bite offers that irresistible crunch we all crave from sushi, but with a twist.
• Flavor Explosion: Between the umami-packed mushrooms, the creamy avocado, and the spicy, tangy kimchi mayo, these rolls hit every flavor note. Each component shines but works together for that perfect balance.
• Mushrooms as the Main Act: Lobster mushrooms step up with a meaty texture that doesn’t just imitate seafood—it creates a unique sushi experience in its own right, bringing something fresh and exciting to your table.
• A Little Adventure on Your Plate: These rolls are satisfying without being too complicated. You’ll enjoy the process of making them, but it’s the first bite where all that effort pays off. Plus, they’re fun to assemble and share!
• Versatile for Any Sushi Occasion: Whether you’re treating yourself or sharing with friends, this recipe works for a cozy night in or a special occasion. They’re impressive without requiring ninja-level sushi skills.

Key Ingredients

Every component in these vegan lobster sushi rolls has a job to do—and they each deliver in their own way. From crispy tempura to creamy avocado, these ingredients combine to create a balance of textures and bold flavors. Here’s how they all work together to make each bite exciting and satisfying:

• Sushi Rice: Sticky, slightly sweet, and essential for binding everything together. The sushi rice gives the roll structure and that perfect chewy bite.
• Cornstarch: The secret to achieving that light, crispy texture in the tempura batter. Cornstarch helps the tempura coating puff up without being too dense or heavy.
• Ice Cold Fizzy Water: A game-changer for tempura batter. The carbonation creates a delicate, crispy coating that clings perfectly to the lobster mushrooms.
• Dried Lobster Mushrooms: These fun guys bring a meaty texture and rich, umami flavor that mimics lobster in all the best ways. Rehydrated and battered, they become the star of this dish.
• Vegan Kimchi: Adds a kick of heat and fermented tang, balancing the richness of the avocado and the creaminess of the mayo.
• Vegan Mayo: Smooth, creamy, and with just a hint of tanginess, it ties the roll together, making each bite indulgent without overpowering the other flavors.
• Nori: The unsung hero of sushi rolls. Its briny flavor and delicate texture bring a hint of the sea, wrapping up all the flavors into one delicious bite.
• Avocado: Creamy and cool, avocado brings a richness that balances the crispy tempura and the spice from the kimchi mayo.

How To Make

Let’s get into making these crispy, crunchy vegan lobster sushi rolls! Once you have your ingredients prepped, easy assembly is just steps away. For full recipe details, scroll to the end of this post!

Step 1: Cook up your sushi rice – Start by cooking your sushi rice—either in a rice cooker or on the stovetop—until it’s perfectly sticky and lightly seasoned with rice vinegar. Let it cool while you tackle the other steps.

Step 2: Mix up the magic batter – In a bowl, whisk together cornstarch and ice-cold fizzy water to create a tempura batter that’s light and airy. The carbonation is key here, helping the batter create that irresistible crunch.

Step 3: Tempura time! – Carefully dip your rehydrated lobster mushrooms into the tempura batter, ensuring they are fully coated. Heat your oil to a steady temperature (around 350°F) and gently place the mushrooms into the hot oil, frying them until they turn golden brown and crispy. This is where the magic happens—watch as ordinary mushrooms transform into something extraordinary!

Step 4: Assemble your rolls – Take a nori sheet and place it shiny-side down. Spread a thin layer of your sushi rice on top, then sprinkle with sesame seeds for a little extra flavor. Now, add your crispy mushrooms, creamy avocado, and a drizzle of spicy kimchi mayo. It’s all about layering those delicious flavors!

Step 5: Roll it up – Carefully roll everything into a tight log, using a sushi mat or your hands. Slice your roll into bite-sized pieces and admire your handiwork—you’re making sushi magic happen!

Step 6: Slice it up – With a sharp knife, cut your sushi roll into perfectly-sized pieces. For the cleanest cuts, run the knife under hot water before slicing; it helps keep the rice from sticking.

Step 7: Serve and enjoy – Plate those stunning sushi rolls and serve them with extra soy sauce, pickled ginger, and wasabi on the side. Whether it’s a cozy night in or a gathering with friends, these bite-sized rolls are serving up big flavor!

How To Serve

Now that you’ve rolled up some impressive vegan lobster sushi, let’s talk about how to serve it in style. From sushi night to a full-blown sushi party, every bite invites fun and flavor to the table.

• Sushi Party Vibes: Why not turn your kitchen into a sushi-making fiesta? Set up a sushi rolling station with all the fillings and toppings laid out. Let everyone get creative with their rolls, and don’t forget the extra sauces for dipping. The more, the merrier! Check out our vegan sushi roundup, lobster mushroom sushi, vegan dynamite rolls, and vegan California rolls for variety!
• Classic Sidekicks: Pair your rolls with comforting sides like miso soup—it’s warm, savory, and the perfect complement to sushi. A light cucumber salad drizzled with sesame dressing adds a refreshing crunch that balances everything beautifully.
• Crispy Mushroom Snack: If you’ve got leftover lobster mushrooms, fry them up in that same tempura batter for a crispy snack that’s hard to resist. They make for a fantastic appetizer or a little treat while you’re prepping your rolls!
• Vegan Seafood Hero: These lobster mushrooms aren’t just for sushi! Use them to make vegan New England chowder, for a creamy, comforting dish that’s perfect for chilly evenings. Craving pasta? Sub these for vegan scallops for a creamy, dreamy dish. These would also be fantastic in wontons!
• Leftover Remix: Get creative with any leftover ingredients! Use extra sushi rice to whip up a quick rice bowl topped with avocado and a drizzle of spicy mayo. You can even use it to make a sushi burrito. It’s a delicious way to keep the sushi vibes going in a different way!

FAQs

Check Out These Vegan Sushi Recipes For More Ideas and Inspiration!

• Spicy Carrot Lox and Avocado Sushi
• Faux-Roe Gunkanmaki
• Vegan Dynamite Rolls
• Spicy Shiitake Mushroom Roll

I hope you enjoy these vegan lobster sushi rolls! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. Your support means a lot!

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Lobster Sushi Rolls (Vegan)

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• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 4 rolls
• Diet: Vegan

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Description

Ready to roll with something a little different? These lobster sushi rolls are a fun flip on the classic, featuring crispy tempura-battered lobster mushrooms, velvety avocado, and a pop of spicy kimchi mayo. Whether it’s just for a quiet evening or you’re hosting a vegan sushi party,  these rolls will shake things up and steal the show!

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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 tempura batter + mushrooms

• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup ice-cold fizzy water
• 3/4 cup dried lobster mushrooms (about 1 oz.) (reconstitute in warm water for 15–30 minutes, then chop into small pieces to yield 3/4 cup)
• canola or grapeseed oil, for frying

for the kimchi mayo

• 1/4 cup chopped vegan kimchi
• 1/8 cup vegan mayo

to finish

• 4 sheets of nori
• 4 teaspoons sesame seeds
• 1/2 avocado, sliced thin
• a scallion (sliced thin—green part only)
• soy sauce
• pickled ginger and wasabi, if desired

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Instructions

To Prepare the Sushi Rice:

1. Place the sushi rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Once the rice is done, season it with rice vinegar, sugar, and salt. Mix gently and set aside to cool.

To Make the Tempura Batter and Mushrooms:

1. In a large bowl, combine all-purpose flour, cornstarch, and baking powder.
2. Gradually add in the ice-cold fizzy water, stirring until you achieve a smooth batter.
3. Heat several inches of oil in a small cast iron pot over medium-high heat until it reaches 350°F (175°C). This should take about 5-7 minutes. To test if the oil is ready, insert a dry chopstick into the oil; if bubbles form around it immediately, you’re good to go!
4. Toss the rehydrated lobster mushrooms in the tempura batter, ensuring they are well-coated.
5. Carefully drop a few pieces into the hot oil at a time, taking care not to overcrowd the pot. Fry for 2-3 minutes, then flip the mushrooms with chopsticks or a skimmer, frying for an additional minute or two until golden brown.
6. Remove the mushrooms and place them on paper towels to drain. Repeat the frying process with the remaining mushrooms.

To Assemble the Rolls:

1. Divide the cooled sushi rice into four equal portions.
2. If you like, slide a sushi mat into a large Ziploc bag or cover it with plastic wrap for easy cleanup.
3. Place a sheet of nori, shiny side down, on the mat. Moisten your fingers with a little water to prevent the rice from sticking, then spread a portion of rice evenly over the nori, leaving about an inch exposed at the top. Sprinkle with a teaspoon of sesame seeds for extra flavor.
4. With the exposed end facing away from you, lay 4-5 pieces of tempura mushrooms in a line closest to you. Add a couple of slices of avocado and about a tablespoon of kimchi mayo on top.
5. Gently roll the sushi away from you, using the mat to guide it tightly but without squishing the ingredients. Once rolled, seal the end with a little water or a few grains of rice to help it stick.
6. Using a very sharp knife (you can run the blade under hot water for cleaner cuts), slice the roll in half, then cut each half into quarters for a total of 8 bite-sized pieces.
7. Repeat the process with the remaining ingredients to make four rolls.

To Serve:

1. Plate the sushi rolls and top with sliced scallions. Serve immediately with soy sauce, pickled ginger, and wasabi on the side for dipping.

Notes

• Refrigeration: Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours.
• Reheating: Let the sushi come to room temperature before serving; this helps revive the flavors and textures. Avoid microwaving, as it can make the rice gummy.
• Goopy is Good! If your tempura batter is a little on the goopy side, that’s perfectly fine! It ensures a thick, crispy coating on the mushrooms.
• Sharp Knife, Clean Cuts: Remember to run your knife blade under scalding hot water before slicing your rolls. This prevents sticking and gives you clean, professional-looking cuts every time.
• Temperature Matters: When frying your tempura, the oil temperature is crucial. If it’s too low, the mushrooms will absorb oil and become greasy instead of crispy. If it’s too high, the batter will burn before the mushrooms are cooked through. Use a thermometer to keep the oil at a consistent 350°F (175°C) for perfect results every time.
• Chill for Crispness: Chill your carbonated water in the fridge for about 10-15 minutes before mixing it with the dry ingredients. This ensures a light, crispy tempura batter. Mix the batter just before frying to maximize its aeration and prevent deflation.

• Prep Time: 30
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Deep Fried
• Cuisine: Japanese