You guys! Our blog is officially one year old today! I can’t believe how fast time flies.
Throughout blogging this year, I have learned so much about veganism and myself and it’s truly been such an inspiration. I want to thank all of you who read our blog and try our recipes. From the bottom of my heart, it means everything to me! I love you all!!!
Ok, enough of this sappy shit and on to these delicious vegan sushi bowls with hot ‘n spicy popcorn mushrooms.
A couple months ago, Ashlee and I had a sushi making party with a few of our friends. Sushi is one of those dishes that’s great to make with groups of people because it’s interactive. Plus, it’s always fun to see what kind of different rolls people come up with!
The only downside of sushi is that preparing it can be a bit labor intensive.
Some days, I’m lucky if I get up to do anything more than to stuff my face, use the bathroom, and tend to my dogs. If you can relate, then these vegan sushi bowls with popcorn mushrooms is the perfect dish for you!
Now, obviously, when I made these specific bowls pictured, I was not lazy (as you can see from my ribboned carrots and avocado rose). You can totally skip making your veggies look fancy as fuck and just throw all that shit in a bowl and call it a day.
The hot ‘n spicy popcorn mushrooms are so addicting, so make extra because you’ll want to bathe in them, I promise!
We hope you guys love this recipe for our vegan sushi bowls as much as we do. If you decide to make them, please take a photo and tag us on Instagram at @Eat_Figs_Not_Pigs so we can see your recreations.
Again, thank you guys for reading our posts and trying our recipes! When starting this blog, our goal was to show readers that you don’t have to compromise great taste because of “limitations”. As fellow blogger, Sam from It Doesn’t Taste Like Chicken said, “With limitation came inspiration” and we coulnd’t agree more! With just a little added effort and creativity, you can open a whole new door of tastes and flavors you never even knew existed. Til next time, guys!!!
- 8 oz baby bella mushrooms, quartered
- 2 cups hot water, for soaking the mushrooms
- ¼ cup rice wine vinegar
- ¼ cup vegan fish sauce
- ½ cup Sriracha hot sauce
- ½ cup vegan mayonnaise
- ½ cup cornstarch
- ½ cup flour
- 1 cup original, unsweetened almond milk
- Vegetable oil, for frying
- 2 cups cooked short grain rice
- ½ cup shredded carrots
- ½ cup shredded cucumber
- ½ avocado, thinly sliced
- ¼ cup sprouts
- Toasted sesame seeds
- Soy sauce
- Pickled ginger
- Vegan teriyaki sauce
- In a bowl, mix together sriracha and vegan mayonnaise. Set Aside
- In another large bowl, add hot water, rice wine vinegar, and vegan fish sauce
- Submerge mushrooms in the hot water mixture and marinate for about thirty minutes (the mushrooms may float, so put another bowl on top of them to make sure they are fully submerged)
- While your mushrooms are marinating, set up your dredging station
- In one bowl, mix together your flour and cornstarch, stirring to combine
- In another bowl, add your almond milk
- Transfer marinated mushrooms to a paper towel lined plate
- Add mushrooms to your flour/cornstarch mixture, then into the almond milk, then back into the flour/cornstarch mixture, making sure each mushroom is thoroughly coated
- In a pot on medium heat, add enough oil to fry your mushrooms
- Once the oil reaches 350 degree F, fry the coated mushrooms in 2-3 small batches until browned and crispy, about 5-6 minutes
- Place crispy mushrooms on a paper towel lined plate
- Toss crispy mushrooms in your spicy mayo-sriracha sauce
- Assemble sushi bowls with rice, assorted veggies, and crispy hot n spicy mushrooms
- Garnish with sesame seeds and 1-2 tablespoons vegan teriyaki sauce
- Serve with pickled ginger, soy sauce and wasabi
2. For our vegan sushi bowls, I ‘ribboned’ our carrots and cucumbers. To do so, take a vegetable peeler and peel the carrots and cucumbers lengthwise, creating ‘ribbons’. This is definitely a bit time consuming, so you can just shred or chop your vegetables if you prefer.