If you’ve ever had the crispy rice at Nobu, you already know why it’s so addictive. This crispy sushi rice recipe is my homemade, meatless take on the restaurant favorite, made with golden pan-fried sushi rice and savory king oyster mushrooms in place of the traditional tuna topping.
If you love restaurant-inspired recipes with a vegetarian twist, this Nobu-inspired crispy rice is one you’ll want to make again and again.
It’s crispy, savory, creamy, spicy, and exactly the kind of crispy sushi rice you’ll want to make when you’re craving a restaurant-style appetizer at home. And, if you’re looking for more vegetarian recipes inspired by your favorite takeout and restaurant dishes, check out my crab rangoon nachos, Thai sweet chili wings, and oyster mushroom burger!
Quick Look: Crispy Sushi Rice
✅ Recipe Name: Crispy Sushi Rice with King Oyster Mushrooms
🕒 Ready In: About 45 minutes, plus chilling time
👪 Serves: About 6–8 bites
🥣 Main Ingredients: sushi rice, king oyster mushrooms, soy sauce, rice vinegar, sesame oil, avocado, wakame, kelp, and fresh jalapeño
👌 Difficulty: Easy. Seasoned sushi rice is pressed, chilled, cut into rectangles, and pan-fried until golden and crispy. Each bite is topped with creamy avocado, savory marinated king oyster mushrooms, and a slice of fresh jalapeño for a Nobu-inspired appetizer you can make at home.
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Key Ingredients For Crispy Rice Sushi
- Sushi rice: The base of the recipe. Its naturally sticky texture helps the rice hold together when pressed, chilled, cut, and pan-fried until crispy.
- King oyster mushrooms: Their thick, meaty texture makes them perfect for soaking up the savory marinade while still holding their shape when sautéed.
- Soy sauce: Adds saltiness and deep umami flavor to the mushroom marinade.
- Wakame + dried kelp: Give the mushrooms an extra savory, ocean-inspired flavor that works especially well in this Nobu-inspired crispy rice sushi.
- Rice vinegar: Adds the signature light tang you expect from seasoned sushi rice.
- Sesame oil: Adds a subtle toasted, nutty flavor to the rice.
- Sriracha mayo: Coats the cooked mushrooms in a creamy, spicy sauce and gives each bite that rich restaurant-style finish.
- Avocado: Adds creaminess that balances the crispy rice and spicy mushroom topping.
- Fresh jalapeño: Adds a fresh pop of heat and a little crunch to each bite.
The full written crispy rice sushi recipe with measurements is below on the recipe card.
How to Make Crispy Sushi Rice
- Cook the sushi rice, then while it’s still warm, gently mix in the rice vinegar, sugar, and salt until evenly seasoned.
- Transfer the seasoned rice to a lightly greased or oil-sprayed pan or dish, then press it into an even layer.
- Place cling film directly over the rice, then press down firmly again to compact it and smooth out the surface.
- Once the rice is chilled and firm, remove it from the dish and cut it into small rectangles or squares.
- Fry the rice pieces until golden and crisp on both sides.
- Transfer to a paper towel-lined plate, and then serve.
My Expert Recipe Tips
Use sushi rice, not long-grain rice. Sushi rice is naturally stickier, which helps the rectangles stay together while frying.
Press and chill the rice well. Pack it down firmly, then chill completely before cutting so the pieces hold their shape.
Pat the mushrooms dry before sautéing. Excess marinade can make them steam instead of getting lightly browned.
Assemble right before serving. The rice is crispiest fresh, and the avocado and saucy mushrooms will soften it over time.
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Crispy Rice Sushi With King Oyster Mushrooms
Ingredients
Sushi Rice
- 3/4 cup uncooked sushi rice
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
King Oyster Mushrooms
- 1 large king oyster mushroom, about 4 ounces
- 2 tablespoons soy sauce
- 1 cup hot water
- 2 teaspoons dried wakame
- 2 pieces dried kelp, about 2 inches each
- 1/4 teaspoon salt
For Assembly
- 2 tsp Neutral oil, for pan-frying
- 2 tablespoons sriracha mayo, or as needed
- Avocado, thinly sliced
- Fresh jalapeño, thinly sliced
Instructions
- Cook the sushi rice: Cook the sushi rice according to package instructions. While the rice is still warm, gently fold in the sesame oil, rice vinegar, sugar, and salt until evenly combined.
- Press and chill the rice: Transfer the seasoned rice to a greased container or baking dish. Press it down very firmly into an even layer, then refrigerate for at least 1 hour, or until completely chilled and firm.
- Make the mushroom marinade: In a medium bowl, combine the soy sauce, hot water, wakame, dried kelp, and salt.
- Marinate the mushrooms: Slice the king oyster mushroom into small, bite-sized pieces and add them to the marinade. Let them soak while the rice chills.
- Cook the mushrooms: Remove the mushrooms from the marinade and gently pat away any excess liquid. Heat a lightly oiled skillet over medium heat and sauté the mushrooms until tender and lightly browned on both sides.
- Coat in sriracha mayo: Remove the mushrooms from the heat and let them cool slightly. Toss or lightly coat them in the sriracha mayo.
- Cut the rice: Remove the chilled rice from the container and cut it into 6–8 small rectangles.
- Fry the crispy rice: Heat a thin layer of neutral oil in a skillet over medium-high heat. Add the rice pieces in a single layer and cook until deeply golden and crispy on the bottom. Flip and cook until the second side is golden and crisp.
- Assemble the crispy rice sushi: Top each rice rectangle with 2 small slices of avocado, followed by a piece of the sriracha mayo-coated king oyster mushroom.
- Finish and serve: Top each piece with a thin slice of fresh jalapeño and serve immediately.
Video
Notes
- Use sushi rice: Its sticky texture helps the crispy rice pieces hold together during frying.
- Press and chill the rice well: Firmly compacting and thoroughly chilling the rice makes it much easier to cut and fry.
- Pat the mushrooms dry: Removing excess marinade helps them brown instead of steam.
- Serve immediately: The rice is crispiest right after frying and will soften once topped.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
