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–+ servings
Veggie Spider Roll with Mushroom Tempura – vegetarian recipe
Stav Kogan

Veggie Spider Roll with Mushroom Tempura

A clever, plant-based version of the classic spider roll that captures the 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!
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 4 piece
Calories: 380
Ingredients Method Nutrition

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 / 4.2 fl oz) Vegan Tempura Batter
  • 3 cups (600 g / 21.2 oz) prepared Sushi Rice (your choice of traditional, brown, quinoa, or multi-grain)
  • 4 tbsp (60 ml) 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
  • for the Perfect Veggie Spider Roll
  • 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.

Method
 

  1. Heat about 1 inch / 2. 5 cm of oil in a medium skillet over high heat to 350°F / 175°C.
  2. Reduce the heat as needed to maintain this temperature. 2.
  3. While the oil heats, prepare the mushrooms.
  4. Cut 1 sheet of nori into 4 long, thin strips.
  5. 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.
  6. Repeat for all 4 bundles. 4. Lightly dust each mushroom “spider” with potato starch or cornstarch, shaking off any excess. 5.
  7. 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.
  8. 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 (5.3 oz) of sushi rice evenly over the bottom three-quarters of the nori. 8. Smear 1 tablespoon (15 ml / 0.5 fl oz) of Faux Roe (if using) in a line across the center of the rice.
  9. Place a fried mushroom “spider” on top, allowing the ends to stick out.
  10. 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.
  11. Roll the bottom edge of the mat up and over the fillings, tucking them in tightly. 10.
  12. 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.
  13. Let the roll rest seam-side down on a cutting board for at least 2 minutes.
  14. Repeat with the remaining to make 3 more rolls. 12. To serve, dip the blade of a very sharp knife in water.
  15. Slice each roll into 5 pieces using a swift, gentle sawing motion.
  16. Arrange on a platter and serve immediately.
  17. Don't overcrowd the pan when frying the mushrooms.
  18. Frying in batches ensures the oil temperature stays high, resulting in a crispier, less greasy tempura.
  19. Keep a small bowl of water (tezu) nearby when handling sushi rice.
  20. Dipping your fingers prevents the rice from sticking to them, making it much easier to spread evenly on the nori.

Nutrition

Calories: 380kcalCarbohydrates: 65gProtein: 8gFat: 10g

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