A Spider Roll… But Make It Veggie!
If you’ve ever felt a pang of envy watching someone dig into a dramatic-looking spider roll, this recipe is for you! The classic version gets its name from the crispy soft-shell crab legs that stick out of the roll, resembling a spider. Our clever, plant-based version captures that same impressive look and satisfying crunch using a bundle of tempura-fried shimeji and enoki mushrooms. It’s a fun, delicious, and totally cruelty-free way to enjoy a sushi night favorite!
Ingredients
• Rice Prep Time: Up to 1½ hoursSushi Prep Time: 30 minutesMakes: 4 Rolls (20 pieces)
• Oil for frying
• Five 4 x 7-in / 10 x 18-cm nori sheets
• One 4 oz / 115 g package shimeji mushrooms, wiped clean and trimmed
• One 2 oz / 60 g package enoki mushrooms, wiped clean and trimmed
• Potato starch or cornstarch, for dusting
• ½ cup / 125 ml Vegan Tempura Batter
• 3 cups / 600 g prepared Sushi Rice (your choice of traditional, brown, quinoa, or multi-grain)
• 4 tbsp Faux Roe (optional)
• 1 Japanese cucumber, deseeded and cut into matchsticks
• 2 oz / 60 g daikon radish, cut into matchsticks
• 2 romaine lettuce leaves, cut in half lengthwise
Instructions
1. Heat about 1 inch / 2.5 cm of oil in a medium skillet over high heat to 350°F / 175°C. Reduce the heat as needed to maintain this temperature.2. While the oil heats, prepare the mushrooms. Cut 1 sheet of nori into 4 long, thin strips. Divide the shimeji and enoki mushrooms into 4 equal piles.3. To create a mushroom “spider,” take one pile and turn half the mushrooms around so the caps face the opposite direction. Use a nori strip to tightly bind the bundle in the center, creating the “body” with “legs” sticking out both ends. Repeat for all 4 bundles.4. Lightly dust each mushroom “spider” with potato starch or cornstarch, shaking off any excess.5. Dip each dusted bundle into the Vegan Tempura Batter, ensuring it’s fully coated.6. Carefully place the battered mushrooms into the hot oil and fry until golden brown and crisp. Transfer to a wire rack to drain any excess oil.7. To assemble, place a remaining sheet of nori vertically on a bamboo rolling mat, rough side up. Lightly wet your fingertips and spread ¾ cup / 150 g of sushi rice evenly over the bottom three-quarters of the nori.8. Smear 1 tablespoon of Faux Roe (if using) in a line across the center of the rice. Place a fried mushroom “spider” on top, allowing the ends to stick out. Add ¼ of the cucumber matchsticks, daikon matchsticks, and a half leaf of romaine lettuce.9. Begin rolling by sliding your thumbs under the mat and using your fingers to hold the fillings in place. Roll the bottom edge of the mat up and over the fillings, tucking them in tightly.10. Continue rolling forward, applying gentle pressure, until the roll is sealed. Use the mat to gently press and shape the roll into a firm cylinder.11. Let the roll rest seam-side down on a cutting board for at least 2 minutes. Repeat with the remaining to make 3 more rolls.12. To serve, dip the blade of a very sharp knife in water. Slice each roll into 5 pieces using a swift, gentle sawing motion. Arrange on a platter and serve immediately.
Nutritional Information
• Approximate values per roll (5 pieces):
• Calories: 380 kcal
• Protein: 8 g
• Carbohydrates: 65 g
• Fat: 10 g
• Fiber: 5 gPlease note that these values are estimates and can vary based on the specific used, such as the type of rice and amount of oil absorbed during frying.
Pro Tips
• for the Perfect Veggie Spider Roll
• Don’t overcrowd the pan when frying the mushrooms. Frying in batches ensures the oil temperature stays high, resulting in a crispier, less greasy tempura.
• Keep a small bowl of water (tezu) nearby when handling sushi rice. Dipping your fingers prevents the rice from sticking to them, making it much easier to spread evenly on the nori.
• For clean cuts, wipe your knife with a damp cloth between each slice. This removes the starchy rice residue and prevents the nori from tearing.
• Feel free to add other fillings! Thinly sliced avocado or a drizzle of spicy vegan mayo inside the roll can add extra creaminess and a kick of flavor.
FAQ
Q: What other mushrooms can I use for this veggie spider roll
A: If you can’t find shimeji or enoki mushrooms, oyster mushrooms are a fantastic substitute. Their fan-like shape fries up beautifully and provides a great ‘leggy’ appearance and satisfyingly chewy texture. You could also use thinly sliced king oyster mushrooms for a similar effect.
Q: How can I make this recipe gluten-free
A: To make a gluten-free version, use a certified gluten-free tempura batter mix or make your own using a gluten-free all-purpose flour blend. Ensure you are dusting the mushrooms with cornstarch or a gluten-free potato starch. When serving, opt for tamari, which is typically gluten-free, instead of standard soy sauce.
Q: Is this vegetarian spider roll a good source of protein
A: Each roll provides approximately 8 grams of protein, primarily from the mushrooms and rice. While delicious, it’s a moderate protein source. To create a more protein-rich meal, consider serving the rolls alongside a side of steamed and salted edamame or a miso soup with tofu.
Q: Can I prepare these veggie spider rolls in advance
A: For the best experience, the tempura-fried mushrooms should be made right before assembling and serving to maintain their signature crispiness. However, you can save time by preparing the sushi rice, cutting the cucumber and daikon, and washing the lettuce a few hours ahead. Keep the prepped components covered in the refrigerator until you’re ready to fry the mushrooms and roll.
