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Home » Entrees » Vegan Dynamite Rolls

January 9, 2016

Vegan Dynamite Rolls

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Vegan Dynamite Rolls this Recipe

I’ve cooked and burned rice on the stovetop exactly twice. After the second time, I bought a rice cooker and enjoy that babysitting or destroying rice is no longer a part of the process. $50 well spent! Rice cookers are especially great for making sushi rice because they cook the rice super-evenly for rice-challenged folks like me, help the lazy be who they are (dump rice in cooker, add water to cook, push button, wait, rest and fluff) or keep the sushi-making process low-key and minimally fussy as possible.

Vegan Dynamite Rolls

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Vegan Dynamite Rolls

Vegan Dynamite Rolls


★★★★★

5 from 1 reviews

  • Author: erin wysocarski
  • Total Time: 1 hours 30 minutes
  • Yield: 4 rolls
  • Diet: Vegan
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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 KING OYSTER MUSHROOM

  • 2 cups diced king oyster mushrooms (slice into scallop-sized rounds, discard tops. Slice each round into 4 to 6 pieces), soaked in warm water for about 20 minutes
  • 1/2 cup water, whisked with 1 TB Ener-G
  • 1 cup cornstarch, plus more if needed
  • plenty of canola, vegetable or grapeseed oil

FOR THE DYNAMITE SAUCE

  • 1/2 cup vegan mayo (I use Vegenaise)
  • 1 TB sriracha, to taste

TO ASSEMBLE

  • 4 toasted nori sheets
  • 4 TB black sesame seeds (optional)
  • 1 avocado, sliced
  • chopped scallions, to garnish

Instructions

  1. 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.
  2. 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, throw a fourth of the chopped mushrooms into the Ener-G mixture and toss to coat. Shake off any excess moisture, then place into the cornstarch, gently tossing with your hands.
  3. 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 and gently lower them into the oil using a skimmer and fry until golden brown, no more than 3 minutes. Transfer the fried mushrooms to a paper towel to drain while you repeat the process in batches with the rest of the mushrooms.
  4. 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.
  5. Divide the fried mushrooms into 4 portions. Drizzle one portion with the dynamite sauce until evenly coated. With the exposed end away from you, form a thin line of some of the mushrooms along the side closest to you, adding a couple slices of avocado. Roll the sushi away from you, gripping the mat tightly but gently.
  6. 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. Place onto a serving plate, spooning the leftover mushrooms over the top.
  7. Repeat this process to make 4 rolls. Finish with chopped scallions and extra sriracha, if desired.
  • Cook Time: 90 minutes
  • Category: Vegan Seafood

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Vegan Dynamite Rolls

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

Reader Interactions

Comments

  1. Casey at Two City Vegans says

    January 21, 2016 at 4:47 pm

    I love sushi. I have not had a lot of WOW sushi since I've been vegan. I have go to try these!

    Reply
  2. Anonymous says

    January 22, 2016 at 3:25 pm

    Hello! I found your blog (highlighting this recipe) on Finding Vegan. The sushi looks delish, and I LOVE your blog w/o ads! I could scroll through and look and read w/o the page taking 5 minutes to load and then just to stall/freeze. This is the kind of blog I like to read, thank you!

    Reply
    • erinwyso says

      January 22, 2016 at 5:14 pm

      Thank you, love to hear that! 🙂

      Reply
  3. Anonymous says

    January 27, 2016 at 8:38 pm

    I made this last night. It's the best sushi I've ever made!

    Reply
    • erinwyso says

      January 28, 2016 at 1:39 am

      awesome! So happy you liked. 🙂

      Reply
  4. Lisa says

    March 23, 2016 at 11:50 pm

    This looks incredible!!! I’m about to take a vegan sushi class!! Hopefully, I’ll figure out how to make sushi look like sushi, & not a hot mess. ? A question about your recipe: Is there something I may use as a substitute for cornstarch(which is made out of GMO corn). ?

    Reply
    • erinwyso says

      March 24, 2016 at 6:22 am

      Thanks Lisa! Lucky for you, these rolls are meant to be a little messy, so it’s great practice 🙂

      If you don’t want to use cornstarch, I would just suggest googling alternatives for it. Maybe rice flour can be used in its place? Good luck!

      Reply
      • Arian says

        December 4, 2016 at 8:19 am

        Kuzu root starch and arrow root starch are alternatives to corn starch. I don’t know if you would need to change the amount, though.
        Thank you for the recipe!

        Reply
    • Paris J Fernandez says

      July 19, 2019 at 4:37 pm

      You can buy organic cornstarch.

      Reply
  5. Lisa says

    March 26, 2016 at 9:17 am

    Thank you so much! ? I’m new to your gorgeous website, and either I found you on Instagram, or someone referred you via IG. The raw, vegan sushi class will be in about a week, & just as soon as it’s completed, I’ll be making your luscious looking sushi stat!! ??????

    Reply
    • erinwyso says

      March 26, 2016 at 9:54 am

      Thanks for your kind words, Lisa — i hope you enjoy the sushi! 🙂

      Reply
  6. Joe Bassett says

    August 13, 2016 at 8:53 pm

    This is so inspiring, I’m a 22 year vegetarian and have nothing like this in my repertoire. Can’t wait to put an evening aside and try two or three different rolls!

    Reply
  7. Regina says

    August 18, 2016 at 2:09 am

    I made these last night, and I was seriously impressed. I’ve been making vegan sushi for a while, but I’ve always used tofu, carrots, avocado, and sometimes bell peppers as fillings. They’re okay, but not amazing. These were incredible!

    Reply
    • erinwyso says

      August 18, 2016 at 10:43 am

      Regina, I love to hear that, so happy you liked! Mushrooms are so amazing in sushi!

      Reply
  8. Pernille says

    October 14, 2017 at 7:39 am

    Hi Erin!
    I desperately wanna eat this tonight, it looks so delicious.
    But, what is Ener-g? I looked it up, but it seems like the brand sells multiple products. I have some egg replacer here, is that it? 🙂

    Reply
    • Pernille says

      October 14, 2017 at 7:51 am

      no worries, found the answer on the enoki recipe! wish me luck tonight!

      Reply
  9. Catherine Harry says

    November 30, 2017 at 8:20 pm

    Hi Erin,
    Mary’s test kitchen brought me here for your lox recipe which i will be making for Valentine’s day ? Im considering doing this recipe also but what is Ener-G?

    Reply
  10. Cindy Davis says

    August 8, 2018 at 4:55 pm

    Which product by Ener-G are you using for this recipe. It looks amazing. I can’t wait to try it.

    Reply
    • erinwyso says

      August 9, 2018 at 6:08 am

      Cindy, I used their egg replacer here. I hope you enjoy!

      Reply
  11. Adam Marcus says

    May 15, 2019 at 11:02 am

    You say to throw a fourth of the chopped mushrooms into the Ener-G mixture and then toss in cornstarch. Should that portion of mushrooms be cooked separately? When is that portion combined with the rest of the mushrooms? Should the rest of the mushrooms be tossed in cornstarch before frying? And can you provide some guidance on what size cast iron pot/dutch oven is needed. Is a ramekin (approx. 7 ounce capacity) too small? Is a 2 qt pot/oven too big?

    Reply
    • erinwyso says

      May 16, 2019 at 6:44 am

      Hi Adam, The mushrooms should be fried in small batches and repeated (see last sentence in step 3). This prevents the temperature of the oil from dropping (which would result in soggy shrooms) as well as them sticking together).

      I use this 2 qt. Lodge cast iron for all my frying, and found it to be the perfect size: https://www.amazon.com/dp/B00008GKDU/ref=twister_B00DNUANDS?_encoding=UTF8&psc=1

      I hope you enjoy!

      Reply
      • Adam Marcus says

        May 16, 2019 at 4:18 pm

        Thanks so much! I’m going to try making this as soon as I get a chance. I’m still a little confused about how to fry the mushrooms. I assume all of the mushrooms should be coated in cornstarch. But it sounds like only a quarter of the mushrooms should be tossed in the Ener-G and then tossed in the cornstarch. And I guess when making the rolls the Ener-G coated mushrooms should be combined with the non-Ener-G coated mushrooms?

        ★★★★★

        Reply
        • erinwyso says

          May 17, 2019 at 10:34 am

          Adam, you are going to work in small batches here. Toss 1/4 of the mushrooms in Ener-G, coat in cornstarch. Fry. Repeat that process until all mushrooms are fried. Good luck!

          Reply
  12. Sarah K says

    May 16, 2019 at 9:53 pm

    I’m really excited to try this for a sushi date night in. I’m allergic to avocado though- can you recommend something to take its place? Will mango be too overpowering? Thank you!

    Reply
  13. Axl says

    August 3, 2019 at 9:31 pm

    Can I use any egg replacer !

    Reply
    • erinwyso says

      August 4, 2019 at 9:33 am

      Axl, I can’t say for sure without testing them out, but if you use a different egg replacer with good results, I’d love to know!

      Reply
  14. Michelle says

    November 30, 2020 at 8:55 am

    I’m going to be making this tomorrow, super excited! I don’t have a cast iron pot, and I was wondering if I uses regular one to fry would it make a difference?
    Thank you 😊

    Reply
    • erinwyso says

      November 30, 2020 at 10:14 am

      Michelle, Cast iron pots are ideal for frying because they are heavy, stable and sturdy. Not sure what you mean by a “regular” pot … but if it’s sturdy, you should be good. I hope you enjoy the rolls!

      Reply
      • michelle rodriguez says

        December 1, 2020 at 5:17 pm

        Thank you ! I’ll let you know how they came out 🥰

        Reply
  15. Deb Z says

    December 21, 2020 at 11:16 am

    I absolutely think you have one of the best blogs on the internet. Love your recipes. What is sushi rice? Is it just that? Called Sushi rice? I’ve never seen that. Also, where can I get dried lobster mushrooms? I tend to make my own egg with 1 tbspn flax with 3 tbspn water. Hope this will work.
    Can’t wait to try this recipe. You’re a genius!

    Reply
    • erinwyso says

      December 21, 2020 at 2:21 pm

      So nice of you to say, Thank you Deb! Yes, it’s most commonly labelled as sushi rice here in the US or short-grain Japanese rice in Asian markets. You can find dried lobster mushrooms at Whole Foods or amazon, although I was lucky to find them at a small market near me. I hope you enjoy the recipe1

      Reply
  16. Julie says

    July 18, 2021 at 12:48 pm

    I can’t wait to make this recipe but unfortunately I haven’t been able to find kind oyster mushrooms where I leave. Which mushrooms do you suggest I use to substitute them for?

    Reply

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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 »

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