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Megan Sadd Megan Sadd

Vegan Dynamite Sushi Bowl Recipe

Before I went vegan, I would go crazy for dynamite sushi with unagi. These plant-based sushi bowls hit all the same notes, minus the eel, which has officially been added to the endangered species list. I opted to serve these as bowls to save time but they would make killer sushi rolls if you really want to go for it!

Servings: 2   Time: Prep: 15 minutes, Cook: 15 minutes

Recipe by: Carrots and Flowers

Ingredients

  • 8oz king oyster mushrooms (also called king trumpet mushrooms)
  • 3 small Persian cucumbers (or 1 large cucumber)
  • 1 avocado

 

Eel Sauce Marinade

  • 1/3 cup (80 ml) tamari
  • 6 cloves minced garlic
  • 1 ½ tbsp (22 ml) sesame oil
  • 1 tbsp (12 g) organic sugar
  • 1 ½ tsp (9 g) minced ginger
  • Dash sriracha (¼ – ½ tsp)

 

Dynamite Sauce

  • ¼ cup (60 g) vegan mayo
  • 2 tsp (10 ml) sriracha
  • ¼ tsp sesame oil

 

Sushi Rice

  • 1 cup (150 g) sushi rice
  • 1 cup + 2 tbsp (266 ml) water
  • 1 tbsp (15 ml) rice vinegar
  • 2 tsp (8 g) sugar
  • ½ tsp salt

 

For Serving

  • Chopped scallions
  • Thinly sliced watermelon radish
  • Pickled ginger
  • Black sesame seeds

 

Directions

1. Cook the sushi rice with the water in a rice cooker. When the rice is nearly finished, stir in the rice vinegar, salt, and sugar. Mix well, fluffing the rice with a fork. When the rice cooker turns off, remove the lid to let the rice cool a bit.

2. Combine the marinade ingredients in a small bowl.

3. Slice the stems of the king oyster mushrooms into ½”-¾” (1.5 cm) rounds, like scallops. Roughly chop the caps until it resembles crab meat.

4. Add the “scallops” and “crab meat” to the marinade, stir to coat and set aside for 5 minutes. Slice the cucumbers in half, then cut them into ½” (1.25 cm) pieces. Slice the watermelon radish into thin matchsticks.

5. Put a nonstick pan on medium-high heat. Transfer the mushrooms to the pan with a slotted spoon, reserve the marinade. Try to keep the “scallops” on one side of the pan and the “crab meat” on the other.

6. Cook the “scallops” to a deep golden brown, about 3 minutes on each side. Cook the “crab meat” for 5-6 minutes, stirring occasionally. Chop the scallions. Mix the vegan mayo with the sriracha and sesame oil in a bowl.

7. Add the chopped “crab meat” from the pan, mix well to make the vegan dynamite.

8. Divide the rice into 2-3 bowls, top each with a generous scoop of the dynamite mixture. Arrange the top with mushroom scallops, avocado, cucumber slices, and watermelon radish. Finish with a drizzle of eel sauce, pickled ginger, and black sesame seeds.

 

Fresh tip! If you can't find king oyster mushrooms (also called trumpet mushrooms) feel free to swap regular oyster mushrooms, lions mane, or any other very tender mushroom, sliced or chopped.

Some sriracha is not vegan! Check the label to be sure it's not made with fish.

 

Reprinted with permission from 30 Minute Vegan Dinners by Megan Sadd, Page Street Publishing.

 

RELATED: Vegan Sun-Dried Tomato Mac N Cheez Recipe


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Megan Sadd

@carrotsandflowers

Megan is a vegan chef, wellness leader, and the author of 30 Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going To Crave. Her website and video channel, Carrots & Flowers, offers droolworthy cooking videos and vegan comfort food that’s secretly healthy.

Articles by Megan

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