Dynamite Sushi Tower with King Oyster Mushrooms – Orange County Register
Looking for vegan sushi beyond cucumber rolls? Chef and Secrets of Sushi personality Bryan Sekine loves to wow online classes and catering clients with these beautiful personal sushi towers that don’t require a bamboo mat and can be made in a cup if you don’t have a 3-inch baking ring or thin cake collar practically.
The recipe, which is included in Sekine’s 2021 Vegan & Vegetarian Sushi Cookbook for Beginners (Rockridge Press, $15), calls for egg substitutes and vegan mayo, but you can use regular eggs and mayonnaise to make the dish vegetarian to do if you want.
Dynamite Sushi Tower
Peanut or vegetable oil for frying
1 cup egg replacer, whisked
1 cup cornstarch
2 cups king oyster mushrooms, cut into 1/2-inch cubes
½ cup Vegan Spicy Mayonnaise (see recipe below)
6 sheets of nori
2 cups of prepared sushi rice
1 avocado, cut into 1/2-inch cubes
1 cup wakame (seaweed salad)
Sesame seeds for garnish (optional)
Pour the oil into a cast-iron skillet over high heat. Pour the egg replacer into a bowl and the cornstarch into a separate bowl. Line a plate with paper towels or provide a grid.
Test the oil’s temperature by sprinkling cornstarch into the oil; When it starts to sizzle, it’s done. Toss a small handful of mushrooms into the egg replacer and brush evenly. Drain the excess, then dip them in the cornstarch. Using tongs or a slotted spoon, carefully lower the coated mushrooms into the oil and fry until golden brown.
Transfer the mushrooms to the prepared plate or grate. Repeat with the remaining mushrooms until all are fried.
Place the mushrooms in a large bowl and mix with the spicy mayo. Put aside.
Use kitchen scissors to cut the nori to the desired size and shape of your sushi tower shape. For each tower, place the mold over a piece of nori and add a thick layer of rice to the mold, pressing lightly to pack.
Place a layer of diced avocado in the mold and press down lightly. Add another layer of sushi rice and then a layer of wakame.
Gently slide the mold up and off the sushi tower. Use a spatula to transfer the tower to a plate. Take a small handful of fried mushrooms and carefully place them on top of the tower. Garnish with additional mayonnaise and sprinkle with sesame seeds if desired.
Repeat steps 5 through 7 to build five more towers.
Vegan Spicy Mayonnaise
Makes about 1 cup
1 cup vegan mayonnaise
3 tablespoons Sriracha
1 teaspoon sesame oil
1 teaspoon Nanami Togarashi (Japanese seven spices)
Combine all ingredients in a bowl and beat until thoroughly combined. Pour the flavorful mayo into an empty sauce bottle and store in the refrigerator for up to two weeks.
— From Bryan Sekine’s Vegan and Vegetarian Sushi Cookbook for Beginners, published by Rockridge Press. Copyright © 2022 by Callisto Media, Inc.
https://www.ocregister.com/2022/10/11/vegan-sushi-recipe-dynamite-sushi-tower-with-king-oyster-mushrooms/ Dynamite Sushi Tower with King Oyster Mushrooms – Orange County Register