Looking for vegan sushi that goes beyond cucumber rolls? Chef and Secrets of Sushi Personality Bryan Sekine loves to impress online classes and catering customers with these beautiful personalized sushi towers, which 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 to hand.
The recipe, found in Sekine’s 2021 cookbook, “Vegan & Vegetarian Sushi Cookbook for Beginners” (Rockridge Press, $15), calls for egg substitute and vegan mayonnaise, but you can use standard eggs and mayonnaise to make the dish vegetarian, if you prefer. that want .
Dynamite Sushi Tower
Peanut or vegetable oil for frying
1 cup egg substitute, beaten
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 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 substitute into a bowl and the cornstarch into a separate bowl. Line a plate with kitchen paper or set up a grid.
Test the temperature of the oil by sprinkling cornstarch into the oil; when it starts to sizzle, it’s done. Toss a small handful of mushrooms into the egg substitute and coat evenly. Let the excess drip off and then dip them in the cornstarch. Carefully lower the coated mushrooms into the oil with tongs or a slotted spoon and fry until golden brown.
Transfer the mushrooms to the prepared plate or grate. Repeat with the remaining mushrooms until they are all cooked.
Transfer the mushrooms to a large bowl and mix with the spicy mayonnaise. 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 gently to pack.
Add a layer of avocado cubes to the mold and press gently. Add another layer of sushi rice and then a layer of wakame.
Carefully slide the mold up and off the sushi tower. Use a spatula to transfer the tower onto a plate. Take a small handful of fried mushrooms and carefully place it on top of the tower. Garnish with additional mayonnaise and sprinkle with sesame seeds, if using.
Repeat steps 5 through 7 to make 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 spice)
Combine all ingredients in a bowl and whisk until well blended. Pour the spicy mayonnaise into an empty sauce bottle and store in the refrigerator for up to two weeks.
— From “Vegan and Vegetarian Sushi Cookbook for Beginners” by Bryan Sekine, published by Rockridge Press. Copyright © 2022 by Callisto Media, Inc.