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King Oyster Mushroom Nigiri Sushi

King Oyster Mushroom Nigiri Sushi recipe served on a plate.

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!

King Oyster Mushroom Nigiri Sushi recipe served on a plate.

King Oyster Mushroom Nigiri Sushi

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!
4 from 2 votes
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Course: Dinner, Lunch
Cuisine: Japanese-Inspired
Keyword: King Oyster Mushrroom Sushi, Vegan Nigiri
Servings: 16 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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Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

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