This Vegan Dynamite Sushi Bowls recipe is an exclusive from Megan Sadd’s cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going To Crave! Click here to find out where you can purchase a copy of the book.
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Megan Sadd is the recipe developer and photographer behind Carrots & Flowers, a vegan food blog and one of the top plant-based video channels on Facebook. Formerly a TV and development producer, she launched Carrots & Flowers in 2015 to help transitioning vegans make the switch. She loves creating fast, easy vegan meals that strike the perfect balance of nourishing and comforting. She lives in Los Angeles with her husband, daughter, and three rescue cats, where she’s probably sitting in traffic, admiring cloud formations, and thinking about vegan cheese.
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. Bonus points if you pile the dynamite mushrooms on top of some Tomato Spicy “Tuna” Sushi Rolls (page 66)!
- 1 cup (150 g) sushi rice
- 1 cup + 2 tbsp (270 ml) water
- 1 tbsp (15 ml) rice vinegar
- ½ tsp salt
- 2 tsp (8 g) sugar
Eel Sauce Marinade
- ⅓ cup (80 ml) tamari
- 6 cloves minced garlic
- 1½ tbsp (22 ml) sesame oil
- 1 tbsp (12 g) organic sugar
- 1½ tsp (8 g) ginger, minced
- Dash of sriracha (¼–½ tsp)
- 8 oz (227 g) king oyster mushrooms (also called king trumpet mushrooms)
- 3 small Persian cucumbers (or 1 large cucumber)
- ½ watermelon radish
- Green onions
- 1 avocado
- ¼ cup (60 ml) vegan mayo
- 2 tsp (10 ml) sriracha
- ¼ tsp sesame oil
- Pickled ginger
- Black sesame seeds
- 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.
- Combine the marinade ingredients in a small bowl. Slice the stems of the mushrooms into ½- to ¾-inch (13- to 19-mm) rounds, like scallops. Roughly chop the caps until they resemble crab meat. Add the mushrooms to the marinade, stir to coat, and set aside for 5 minutes.
- Slice the cucumbers in half, then cut them into ½-inch (13-mm) pieces. Slice the watermelon radish into thin pieces.
- Put a nonstick pan over medium-high heat. Transfer the mushrooms to the pan with a slotted spoon and reserve the marinade. Try to keep the stems on one side of the pan and the tops on the other. Cook the stems to a deep golden brown, about 3 minutes on each side. Cook the tops for 5 to 6 minutes, stirring occasionally.
- Chop the green onions. Slice the avocado. Mix the mayo with the sriracha and sesame oil in a bowl. Add the chopped mushroom tops to the mayo mixture and mix well to make the vegan dynamite.
- Divide the rice among 2 or 3 bowls and top each with a generous scoop of the dynamite mixture. Arrange the scalloped mushrooms, avocado, cucumber slices, green onions and watermelon radish on top. Finish with a drizzle of eel sauce, pickled ginger and black sesame seeds.
If you can’t find king oyster mushrooms (also called trumpet mushrooms), feel free to use regular oyster mushrooms, lion‘s 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.
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