Vegan Sushi Bowls with Hot 'N Spicy Popcorn Mushroom
Author: Ashley
Recipe type: Vegan
Cuisine: Sushi, Asian
Prep time:
Cook time:
Total time:
Serves: 2 Sushi Bowls
Ingredients
Vegan Sushi Bowls
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
Garnishes (optional)
Toasted sesame seeds
Soy sauce
Wassabi
Pickled ginger
Vegan teriyaki sauce
Instructions
Vegan Sushi Bowls
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
ENJOY!!!
Notes
1. Vegan fish sauce can be found at many Asian markets. If you are not able to find vegan or vegetarian fish sauce, you can substitute soy sauce. 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.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-sushi-bowls-with-hot-n-spicy-popcorn-mushroom/