Epic Vegan Sushi Bowl Recipe

Step 1

Prepare the sushi rice (basmati, brown or quinoa) or use leftover rice!

Step 2

Prepare the vegetables: julienne or matchstick the cucumbers, shred the carrots, and slice or dice the avocado. If you're feeling fancy, try an avocado rose!

Step 3

Easy but takes a little finessing: Slice avocado in half, remove pit, and skin.

Step 4

Place cut side down and make thin slices across the avocado.

Step 5

Pro Tip: Make sure you slice all the way through the avocado for each slice. Maintain the avocado shape as you slice it.

Step 6

Cup your fingers over the avocado and gently slide the slices away from each other starting in the center. Fanning the slices into a long snake.

Step 7

Start at one end and curl the avocado snake into itself until it's coiled into a circle (rose).

Step 8

'Open' the rose by gently pressing the top of the petals out.

Step 9

Start heating the oil in a medium size pan or skillet over medium heat (to ~350 - 360º F).

Step 10

King Oyster Mushrooms - remove the caps and shred the stems by holding one end and pulling a fork through the length of the stem. Turn the stem and continue to shred until you've shredded the whole stem. Pull any bigger pieces apart.

Step 11

OR for larger chunks, break the stems into long thin pieces instead of shredding.

Step 12

Save the caps for another recipe or break into chunks and fry along with the rest.

Step 13

Tempura Batter: sift all dry ingredients into a medium bowl. *Add 1 cup of cold water, stir, and then add more as needed to resemble thin pancake batter.

Step 14

*Don't add the cold water to the dry ingredients until the oil is hot and the mushrooms are ready to go.

Step 15

Check to be sure the oil is hot. If no thermometer, place drop of batter into the pan - it should sink down, bounce up, and then sizzle and bubble right away.

Step 16

Once the oil is ready, add the first batch of mushrooms to the pan. Pro Tip: At least half the surface should be oil (don't overcrowd the pan).

Step 17

After 2 or 3 minutes, gently flip the mushrooms (away from you) and cook the other side until golden and crispy.

Step 18

Remove to cooling rack with paper towel below to catch the drippings. Immediately sprinkle with salt so it sticks to the hot tempura. Continue until all the mushrooms are cooked.

Step 19

Remove all the stray bits of tempura from the oil before each new batch so you don't get burnt bits sticking to next batch.

Step 20

Hearts of palm vegan crab meat.Drain, rinse and pat dry the hearts of palm.

Step 21

Cut into large chunks and add to food processor. Pulse a few times. Do not over blend.

Step 22

Add the vegan mayo and sriracha, old bay, and salt. Pulse a few times.

Step 23

Stir with a spoon, taste, adjust seasoning as necessary. Store in the fridge for up to a week.

Step 24

Make your choice of sauces (details in post) and accompaniments, eg. spicy mayo, soy sauce, wasabi, pickled ginger, and toasted sesame seeds.