These dynamite sushi rolls are packed with crispy, golden mushrooms, creamy avocado, and a spicy kick that’ll make your taste buds sit up straight. It’s sushi night with a plant-based twist, designed for anyone who loves rolling up bold flavors in the comfort of their own kitchen.
There’s a certain kind of victory in making sushi at home—especially when you pull off something like these dynamite sushi rolls. Crispy mushrooms that have just the right crunch, creamy avocado sneaking its way into every bite, and a spicy mayo that doesn’t play around. It’s that perfect balance of textures and flavors that’ll make you feel like a sushi pro in your own kitchen.
Sushi night at home has a huge payoff: you get rolls packed with flavor, and best of all, you can make them exactly how you like. These dynamite rolls are the kind of sushi rolls that just might make staying in your new favorite tradition. No reservations, no crowds—just some seriously good vegan sushi.
Why You’ll Love This Recipe
If you’ve ever wanted to bring the fun of sushi night into your own kitchen, this recipe delivers on all fronts. From the crispy fried mushrooms to the spicy mayo, these dynamite rolls are packed with flavor and texture. Plus, they’re easier to make than you’d think! Here are some reasons you’ll love this dynamite roll sushi recipe:
- Crispy Meets Creamy: The perfect balance of crunchy, golden mushrooms and smooth avocado in every bite.
- Spicy Vegan Mayo Magic: Just the right amount of heat to make your taste buds dance, without overpowering the flavors.
- DIY Sushi Night Fun: Rolling sushi at home is way more satisfying than waiting for delivery, and you get to control every ingredient.
- Totally Customizable: Prefer more avocado? Want to add extra spice? You get to make these rolls exactly how you like.
- Restaurant Quality, At Home: Treat your friends or just yourself—these vegan seafood rolls taste like they came straight from a sushi bar, minus the wait.
Key Ingredients
Every great sushi roll starts with the right ingredients, and this recipe is no different. Each element plays a role in creating the perfect bite, from the crispy king oyster mushrooms to the creamy avocado. Let’s take a closer look at what makes these dynamite sushi rolls so delicious.
- Sushi Rice: The foundation of any good roll. Sushi rice is short-grain and sticky enough to hold everything together, giving you that signature soft, slightly chewy texture in each bite.
- King Oyster Mushrooms: The star of the show. These meaty mushrooms fry up to a perfect golden crisp, adding a satisfying crunch and hearty texture. Preparing king oyster mushrooms is a breeze—be sure to check out our guide for tips and more ideas!
- Ener-G: Ah, the old-school egg replacer we love for frying! This product is the secret to achieving that perfect crispy coating without eggs. We swear by it for frying anything to golden perfection.
- Cornstarch: Cornstarch is your frying buddy here. It helps the mushrooms achieve that next-level crispiness by adding a light, crunchy exterior that holds up even after tossing them in the spicy mayo.
- Vegan Mayo: The base of the dynamite sauce. It’s creamy, rich, and works perfectly to balance the heat of the sriracha.
- Sriracha: Adds a kick to the dynamite sauce. Sriracha adds that just-right level of heat—spicy, but not overwhelming. If you like more of a punch, you can always add an extra squeeze or two.
- Toasted Nori Sheets: These seaweed sheets are what hold the whole roll together. Toasted nori brings a subtle, savory, and umami flavor to the roll’s exterior.
- Avocado: Smooth, creamy, and the perfect contrast to the crispy mushrooms and spicy mayo. Plus, avocado makes everything better, right?
What is Ener-G? Let’s Crack it Open!
Ener-G is a blend of potato and tapioca starch that’s been a go-to egg replacer for years. When mixed with water, it forms a smooth, starchy coating that’s perfect for frying.
Here’s how it works: the starches in the Ener-G mix create a light, sticky layer that allows the cornstarch to adhere more effectively.
This two-step process is key:Coating in Ener-G first creates a tacky surface, and then tossing in cornstarch gives the mushrooms that crispy, golden exterior when fried. It’s like a smart little trick to lock in crunch, without the need for eggs.
How to Make These Vegan Dynamite Sushi Rolls
Ready to roll? Here’s what you’re going to do to make these flavor-packed vegan sushi rolls. For the full recipe, scroll to the end of this post!
Step 1: Get The Sushi Rice Ready – Cook the short-grain sushi rice, and once it’s done, mix in rice vinegar, sugar, and salt. Let it slightly cool off before handling.
Tip: If you’ve got a rice cooker, use it! It takes the guesswork out of cooking sushi rice on the stovetop and makes the process even simpler.
Step 2: Fry the King Oyster Mushrooms – Chop your mushrooms into bite-sized pieces, coat them in Ener-G, then toss them in cornstarch. Fry them up until they’re golden and crispy. These are going to be the star of the roll.
Step 3: Whip Up the Spicy Mayo – Mix vegan mayo with sriracha for that signature dynamite sauce. Adjust the spice level to your liking—it’s your roll!
Step 4: Assemble the Roll – Lay a sheet of toasted nori shiny-side down, spread your sushi rice on top, and sprinkle with sesame seeds. Add a layer of crispy mushrooms and a few slices of avocado.
Step 5: Roll it Up – Time to roll! Use a sushi mat to gently roll the nori away from you, keeping it nice and tight. Seal the edge with a dab of water or a couple of grains of rice to seal it.
Step 6: Slice and Serve – Use a sharp knife (run it under hot water for cleaner cuts) to slice your sushi roll into bite-sized pieces. Spoon any leftover mushrooms on top, and finish with a little extra dynamite sauce or scallions if you’re feeling extra.
Is Your Oil Ready? Try The Chopstick Test!
Frying success starts with getting your oil to the perfect temperature, around 350°F. Here’s a simple trick to check if your oil is ready—no thermometer needed!
After adding several inches of neutral oil to a heavy, medium-sized pot, heat it over medium-high for about 7 minutes. To test, dip a wooden chopstick so it touches the bottom of the pot. If bubbles form immediately around the chopstick, you’re good to fry! If not, give it another minute and test again.
How to Serve
These vegan dynamite rolls are perfect as the centerpiece for a cozy sushi night in. Whether you’re rolling solo or making it a fun event with friends, they’re flavorful, satisfying, and just fancy enough to feel like a special occasion.
- Pair with a Side of Teriyaki Mushrooms: Keep the mushroom theme going with teriyaki-glazed king oyster mushrooms. They add a rich, umami punch that complements the freshness of the sushi rolls.
- Serve with Sweet Potato Tempura Rolls: If you want to keep the sushi train rolling, serve these dynamite rolls alongside our crispy sweet potato tempura rolls. They’re another fantastic homemade sushi option that brings balance and variety to your sushi spread.
- Mix It Up: If you already have everything set up, why not make more vegan sushi rolls? Our asparagus and avocado rolls always hit the spot! Our bell pepper sushi recipe adds something a little lighter and fresher. If you want to stick with spicy, our carrot lox sushi roll will deliver!
- Miso Soup: A classic Japanese starter, miso soup’s warm, savory broth works perfectly as a light appetizer before diving into sushi. You could also add some silken tofu for extra texture and plant-based protein.
- Vegan Gyoza or Dumplings: These crispy and soft dumplings, filled with vegetables or tofu, offer a great complement to sushi. They’re perfect as an appetizer or side dish.
- Edamame with Sea Salt: Lightly steamed edamame pods with a sprinkle of sea salt are a simple and refreshing addition to any sushi meal.
- Vegan Poke Bowl: For a bit of variety, you can serve our vegan poke bowl made with baked and marinated watermelon, which brings a fresh, tangy contrast to the dynamite rolls.
- Sesame Cucumber Salad: Crisp cucumber slices with a light sesame dressing provide a refreshing, palate-cleansing side that balances out the rich, bold flavors of the dynamite rolls.
FAQs
Sushi rice can be sticky, which is great for holding the rolls together, but it can also make rolling a bit tricky. To prevent the rice from sticking to your hands, keep a small bowl of water nearby and dip your fingers in before handling the rice. This will make spreading the rice over the nori for your dynamite rolls much smoother.
Yes, you can easily make these dynamite rolls sushi gluten-free by swapping the soy sauce for tamari and ensuring your vegan mayo and sriracha are gluten-free. The rest of the ingredients are naturally gluten-free, so this is an easy adjustment.
Absolutely! The dynamite sauce is made with vegan mayo and sriracha, but you can easily adjust the heat. Add more sriracha for extra kick, or scale it back if you prefer your dynamite rolls sushi on the milder side.
Hungry For More Vegan Sushi? Check These Recipes Out!
I hope you enjoy this dynamite sushi rolls recipe! 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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Vegan Dynamite Sushi
- Total Time: 1 hour 45 minutes
- Yield: 4 rolls
- Diet: Vegan
Description
These dynamite sushi rolls are everything you need for a fun and flavorful sushi night at home. Think crispy mushrooms, creamy avocado, and a spicy kick—all rolled up and ready to impress. Whether you’re new to sushi or a seasoned pro, this recipe will have you rolling like a pro in no time.
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 mushrooms
- 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 tablespoon 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
- 1 tablespoon sriracha, or more to taste
to assemble
- 4 toasted nori sheets
- 4 tablespoons black sesame seeds (optional)
- 1 avocado, sliced
- chopped scallions, to garnish
Instructions
to make the sushi rice
- Place the rice and water into a rice cooker and cook according to the manufacturer’s instructions. Once done, season with the rice vinegar, sugar, and salt and set aside to cool.
to make the king oyster mushrooms
- 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.
- 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.
to make the dynamite sauce
- Combine the vegan mayo and sriracha in a small bowl.
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.
- 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.
- Once rolled, seal the end with water or add a few grains of rice at 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.
- Repeat this process to make 4 rolls. Finish with chopped scallions and extra sriracha, if desired.
Notes
- Best Enjoyed Fresh: These rolls are best served right away. The fried mushrooms don’t reheat well, so try to enjoy them while they’re crispy and fresh.
- Fry Like a Pro: Heat your oil to around 350°F for perfectly crispy mushrooms. Too low and they’ll turn soggy; too high, and they might burn before cooking through.
- Keep it Small: Fry in small batches to avoid overcrowding the pot. This helps keep the oil temperature steady and gives every mushroom its chance to crisp up just right.
- Roll Tight, But Take it Easy: Roll your sushi snugly, but don’t overdo it. A gentle touch keeps everything in place without pushing the fillings out.
- Slice with Precision: For clean cuts, run your knife under hot water before slicing. This helps prevent the rice from sticking and keeps your sushi looking picture-perfect.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer, Dinner
- Method: Deep Fried
- Cuisine: Japanese, American
