These vegan dynamite sushi rolls have it all. Succulent chopped fried mushrooms, creamy avocado and an explosive spicy mayo sauce. These are perfect for staying in for sushi night. Grab a beer, turn on some music, grab a sushi mat and get ready to make some amazing sushi!
What is vegan sushi made of?
I love making vegan sushi. Mushrooms, sweet potato, carrots and even amaranth can be used in place of fish-based ingredients to create delicious and stunning sushi. We love going out for sushi (I always get sweet potato tempura, shiitake or avocado rolls), but staying in is nice too. The beer is cheaper, assembling ingredients together is fun and enjoying it in our own home is just a different experience than going out.
How to make this vegan dynamite sushi roll
King oyster mushrooms are chopped and battered, then tossed in a dynamite sauce (a spicy vegan mayo blend). Sliced avocado is paired up with the fried mushrooms to create an amazing combo of crispy, succulent and creamy that goes so well with the sushi rice.
Check out these recipes for more ways to use king oyster mushrooms!
How to roll sushi
Rolling your own sushi isn’t hard, but it does take a little practice. Check out this video to see how to roll vegan sushi:
Making your own sushi rice for vegan sushi
I’ve cooked and burned rice on the stovetop exactly twice. After the second time, I bought a rice cooker and enjoy that I no longer need to babysit or burn rice. Just set and wait. Rice cookers are especially great for making sushi rice because they cook the rice super-evenly for rice-challenged folks like me. You just dump your rice into the cooker, add water, push a button, wait, rest and fluff). It helps keep the sushi-making process as low-key and minimally fussy as possible.
For more recipes to make for a stay-in sushi night, check out these recipes!
Miso and Brown Sugar Glazed Shiitake Caps
Sweet Potato and Lemongrass Gyozas
Baked Oyster Mushrooms with Dynamite Sauce
Print
Vegan Dynamite Sushi Rolls
- Total Time: 1 hour 45 minutes
- Yield: 4 rolls
- Diet: Vegan
Description
These vegan dynamite sushi rolls will blow your mind! Crispy chopped king oyster mushrooms are battered then fried. They are tossed in a spicy mayo, then paired with creamy avocado. Stay in for sushi night and make this fun and delicious sushi 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 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 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
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.
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 together 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 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.
- Repeat this process to make 4 rolls. Finish with chopped scallions and extra sriracha, if desired.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer, Dinner
- Method: Deep Fried
- Cuisine: Japanese, American
Keywords: vegan sushi, vegan seafood, dynamite roll, mushroom sushi roll, king oyster mushroom recipe
Casey at Two City Vegans says
I love sushi. I have not had a lot of WOW sushi since I've been vegan. I have go to try these!
Anonymous says
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!
erinwyso says
Thank you, love to hear that! 🙂
Anonymous says
I made this last night. It's the best sushi I've ever made!
erinwyso says
awesome! So happy you liked. 🙂
Lisa says
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). ?
erinwyso says
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!
Arian says
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!
Paris J Fernandez says
You can buy organic cornstarch.
Lisa says
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!! ??????
erinwyso says
Thanks for your kind words, Lisa — i hope you enjoy the sushi! 🙂
Joe Bassett says
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!
Regina says
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!
erinwyso says
Regina, I love to hear that, so happy you liked! Mushrooms are so amazing in sushi!
Pernille says
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? 🙂
Pernille says
no worries, found the answer on the enoki recipe! wish me luck tonight!
Catherine Harry says
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?
Cindy Davis says
Which product by Ener-G are you using for this recipe. It looks amazing. I can’t wait to try it.
erinwyso says
Cindy, I used their egg replacer here. I hope you enjoy!
Adam Marcus says
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?
erinwyso says
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!
Adam Marcus says
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?
★★★★★
erinwyso says
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!
Sarah K says
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!
Axl says
Can I use any egg replacer !
erinwyso says
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!
Michelle says
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 😊
erinwyso says
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!
michelle rodriguez says
Thank you ! I’ll let you know how they came out 🥰
Deb Z says
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!
erinwyso says
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
Julie says
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?