Crispy Rice Sushi With King Oyster Mushrooms
These Nobu-inspired crispy rice sushi bites are made with golden pan-fried sushi rice topped with creamy avocado, savory marinated king oyster mushrooms, spicy sriracha mayo, and fresh jalapeño.
Servings: 6 sushi bites
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
Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 674mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
