Vegan sushi never looked so real!! My King Oyster Mushroom “Fish” Nigiri Sushi is one of my favorite sushi I ever made. Not to mention the texture of the “fish” is very enjoyable and satisfying!
Servings: nigiris
Ingredients
Vinegared Sushi Rice
- 2 servings Sumeshi Vinegared Sushi Rice *
King Oyster Mushroom “Fish”
- 4 pieces king oyster mushrooms 12 oz
- 1 tbsp neutral oil
- 4 tsp soy sauce or tamari
- 2 tsp toasted sesame oil
Toppings & Condiments
- Wasabi
- 2-3 tbsp yellow onion or red onion, thinly sliced strips
- 1 scallio sliced thinly and diagonally
- lime thinly sliced, with the peel on cut it tiny about the size of pinky nail *
- a pinch of coarse Hawaiian salt *or any good coarse sea salt
- soy sauce optional
Instructions
- Make the Sumeshi (vinegared sushi rice) according to my recipe. Alternatively, you can make your own if you already have your go-to recipe of vinegared sushi rice.
- While rice is cooking, start preparing the king oyster mushroom “fish.” Trim off the top and the bottom of the mushrooms. Slice them lengthwise into 1/3-inch (8.5 mm) thickness. Then make diagonal slits on both side of each sliced mushrooms. Be sure not to go too deep otherwise it will break apart.
- Heat up a frying pan (non-stick surface may be better from preventing sticking) at medium to medium high heat. Add neutral oil and cook the sliced mushrooms. Cook about 3 minutes on each side until golden brown. Try not move them for better coloring. Remove from the heat and Lay them flat in a single layer on a large plate or something similar. While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sushi rice is done.
- Once the sushi rice is ready (it should be cooled down to the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Squeeze gently to form a small oval shape. Then use the other hand to place a dap of wasabi and the seasoned king oyster mushroom “fish” on top. Repeat the process
- To serve, top it with a few strips of onion, a tiny pinch of Hawaiian salt, a small amount of scallion, and a tiny lime slice along with soy sauce on the side (optional.)
Notes
- My Sumeshi (vinegared sushi rice) recipe is 2-3 servings by default which makes about small 30 nigiris. You will need about a half of the sushi rice to make this King Oyster Mushroom “fish” Nigiri Sushi recipe which should make about 16 nigiris by default.
- * The lime is the key topping for this nigiri I highly recommend not skipping it!
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