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Home » Entrees » Spicy Vegan Scallop Roll

January 27, 2013

Spicy Vegan Scallop Roll

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Spicy Vegan Scallop Roll

I found some beautiful king oyster mushrooms in Chinatown last week, with no real plan on how to use them. I didn’t want to buy a ton of ingredients to make a dish, so I used what I already had in my cabinets and refrigerator, and made these spicy and nicely textured sushi rolls with them. The trick here with getting the mushrooms to develop a similar texture to a scallop is an hour-long soak in a little warm water to soften them up a bit. A quick roll in some panko and cornstarch gives these rolls a nice little crunch and goes well with the spicy sriracha-Vegenaise sauce.

If you scan below for the ingredients that I used to make the glaze you see on the plate above, you won’t find them—I was overgenerous with adding in a thickener, and ended up with an aromatic but weirdly textured sauce that was almost inedible. However, it turned out that this dish doesn’t really require all of that anyway, as a quick dunk in a little soy sauce balances everything out perfectly here.

Spicy Vegan Scallop Roll
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Spicy Vegan Scallop Roll

SPICY VEGAN SCALLOP ROLL


★★★★★

5 from 3 reviews

  • Author: olivesfordinner.com
  • Yield: 4 rolls
  • Diet: Vegan
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Ingredients

  • 3/4 cup sushi rice, soaked for 30 minutes in cold water
  • 1 1/2 cups water
  • 1 TB rice vinegar
  • 1 TB sugar
  • 1/2 TB salt
  • plenty of oil for frying
  • 4 straight, medium-sized king oyster mushroom stems, soaked in warm water for about an hour
  • 1 1/2 tsp Ener-G, whisked with 5 TB cold water
  • 1/2 cup cornstarch
  • 1/4 cup panko breadcrumbs
  • 4 toasted nori sheets
  • sesame seeds
  • 4 TB Vegenaise mixed with 1 tsp to 1 TB sriracha, to taste
  • soy sauce

optional, to serve

  • vegan caviar (I used prepared IKEA brand, but you can also make your own)
  • pea shoots or sprouts

Instructions

  1. After the rice has soaked for 30 minutes, rinse thoroughly under fresh cold water and place into a rice cooker with the 1 1/2 cups of water. 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.
  2. Heat the oil in a small pot over medium-high heat. After 7 minutes, throw a pinch of cornstarch into it. If it sizzles immediately, you are ready to fry. Place the mushroom stems into the Ener-G/water mixture, then roll them in the panko/cornstarch mixture until well coated. Tap off any excess. Fry each piece separately for about 2 minutes and place on paper towels to drain and cool.
  3. Roll your sushi, spooning some of the sriracha-Vegenaise dressing in a straight line next to the mushroom. Serve with soy sauce and garnish with vegan caviar and pea shoots or sprouts, if desired.
  • Category: Vegan Seafood

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Spicy Vegan Scallop Roll

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Quick and Easy Fragrant Coconut Soup

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

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Reader Interactions

Comments

  1. Kristina @ spabettie says

    January 27, 2013 at 10:34 pm

    these are beautiful and sound oh so good. I love the mushroom scallops…

    Reply
  2. erinwyso says

    January 27, 2013 at 10:49 pm

    Thank you Kristina! : )

    Reply
  3. Gina says

    January 27, 2013 at 11:03 pm

    Stunning photos. Thanks so much for the recipe and tips. I make vegan Sushi often, and look forward to trying something new.

    Reply
  4. LittleMonsterx14 says

    January 28, 2013 at 1:30 am

    this is perfection!

    Reply
  5. theroadtoserendipity says

    January 28, 2013 at 2:41 am

    This recipe is amazing! You could rock this recipe all the way to the finals on Masterchef it looks so good! Kudos on this wonderful creation 🙂

    Reply
    • erinwyso says

      January 28, 2013 at 11:22 am

      you are too kind, thank you!

      Reply
  6. Caitlin says

    January 28, 2013 at 3:05 am

    lovely! i love your utilization of mushrooms to make oysters. once again, these look fabulous! which reminds me, it's been far too long since i've had sushi!

    Reply
    • erinwyso says

      January 28, 2013 at 11:24 am

      Thanks Caitlin!

      Reply
  7. india leigh says

    January 28, 2013 at 4:18 pm

    breathtaking photography. How inventive too! I'm making these asap!

    Reply
  8. urban vegan says

    January 28, 2013 at 8:36 pm

    What a fun idea! Gorgeous photo, too

    Reply
    • erinwyso says

      January 28, 2013 at 10:59 pm

      Thank you Dynise!

      Reply
  9. Hanna Confer says

    January 28, 2013 at 11:42 pm

    How did I not know about vegan caviar at ikea?! Guess where I am going tonight.

    These look really beautiful and delish!

    Reply
  10. Babette says

    January 29, 2013 at 12:09 am

    It must be very tasty with the mushrooms. Meaty!

    Reply
  11. julie@thesimpleveganista says

    January 29, 2013 at 5:50 am

    I love this! Very beautiful as always. I must make soon 🙂

    Reply
  12. Miguel Cizeron says

    January 29, 2013 at 7:49 pm

    One simple thing to say: perfect… PERFECT!!!

    Reply
    • erinwyso says

      January 29, 2013 at 11:00 pm

      Thank you, Miguel! : )

      Reply
  13. HoosierGirl says

    February 27, 2013 at 12:46 am

    Your website is one of the most elegant, drop-dead gorgeous food blogs I read!!! I LOVE it and want to try every recipe. Thank you SO much.

    Reply
    • erinwyso says

      February 27, 2013 at 1:06 am

      Thank you so much for your kind comment! Glad you like the blog! : )

      Reply
  14. Leila A. Fortier says

    April 7, 2013 at 6:16 am

    I was so excited with how this came out! We have no vegan caviar here on island so I tried to think of a substitute. I ended up making some small pearl tapioca and soaking them in soy sauce. I let them drain and set for some time. The color was more orange/brown…but it looked like real salmon roe. I was so delighted! It made for a gorgeous presentation!

    Reply
    • erinwyso says

      April 7, 2013 at 2:11 pm

      Brilliant idea … I love it, Leila!

      Reply
  15. Barbara says

    November 4, 2017 at 7:05 pm

    Hi, can I make this in advance? A couple of hours before serving?

    Reply
    • erinwyso says

      November 5, 2017 at 7:24 am

      I can’t say for sure because I haven’t tried that. If you are making for a get-together or party, you could always try a test batch and see! I would advise against refrigeration if you do — the rice texture tends to get mealy if you do.

      Reply
  16. Amanda says

    March 4, 2018 at 4:21 pm

    I made these last night and completely loved them. I have never had real scallops, but the flavor definitely reminded me of fried shrimp in sushi and the texture was like octopus to me. I made these for four people (who all eat meat) and everyone loved them. This is my favorite vegan sushi I have tried. Probably the only thing that would make this recipe better is including instructions on how to roll the sushi because this was my first time making sushi in a few years and I didn’t remember exactly how to do it at first. Another amazing recipe from you.

    ★★★★★

    Reply
    • erinwyso says

      March 5, 2018 at 4:58 am

      Amanda, so happy you and your guests enjoyed! I have been wanting to do a sushi rolling tutorial here … I will have to move that one up on the list!

      Reply
  17. Lolly says

    May 24, 2019 at 4:53 pm

    Wonderful! – if you want the scallops to be a little more tasting of the sea, simmer them lightly in a broth of one or two nori sheets for approx. 15mins.

    ★★★★★

    Reply
  18. Marcia says

    December 21, 2020 at 11:03 am

    Hi! Which Ener-G product should I use? The link doesn’t work.

    Reply
    • erinwyso says

      December 21, 2020 at 2:17 pm

      Hi Marcia, it’s their egg replacer — I’ve updated the broken link. Hope you enjoy!

      Reply
  19. Julia Mulligniel says

    August 7, 2021 at 4:27 pm

    These were delicious!

    ★★★★★

    Reply
  20. Mark says

    August 16, 2022 at 10:10 am

    This looks lovely an I am a chef and want to make this.
    You talk about cooking oil , can you please tell me what type , thanks very much.
    Chef Mark from Melbourne Australia

    Reply
    • erinwyso says

      August 16, 2022 at 12:10 pm

      Hi Chef Mark, thanks for your kind words. You can use any kind of neutral-tasting oil for this: vegetable, canola, or grapeseed. I hope you enjoy it!

      Reply

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