Last Updated on July 19, 2022
[柚子胡椒添えエリンギのお魚風にぎり寿司]
King Oyster Mushroom Nigiri Sushi with Yuzu Kosho (Vegan) is a variation of my most popular sushi recipe, King Oyster Mushroom “Fish” Nigiri Sushi. What makes it special is the one and the only topping on the sushi, yuzu kosho. Intensely fragrant and spicy Japanese condiment, yuzu kosho, will awaken your senses!
King Oyster Mushroom For Nigiri Sushi
I’ve created the recipe, King Oyster Mushroom “Fish” Nigiri Sushi which is by far the most popular recipe of all! If you haven’t checked out the post yet, I’d highly recommend you to go over to the King Oyster Mushroom “Fish” Nigiri Sushi to learn more about it.
When it comes to food, it’s not all about the taste but also the texture that we crave and enjoy!
King oyster mushroom (or trumpet mushroom) is a type of mushroom that has a perfectly satisficing chewy texture. They’re typically quite large and have a long and thick stem. King oyster mushroom doesn’t really have that umami flavor you may look for in other mushroom such as maitake or shiitake. However, because of the pleasantly chewy texture, it’s perfect for grilling as well as to make vegan imitation of “seafood.”
For example, you may have eaten vegan “scallops” which have the look & the texture of real scallops. That’s also made with king oyster mushroom. You just need to score the mushroom to mimic the look of the real scallops but the texture really resemble the real ones. While king oyster mushroom “scallops” are great, it just doesn’t have the unexpected WOW factor…but my vegan King Oyster Mushroom Nigiri Sushi does!
Luckily, the length and the shape of king oyster mushroom is perfect for making vegan “fish” for nigiri-style sushi! Now, what separates this recipe from the original (basic) King Oyster Mushroom “Fish” Nigiri Sushi is the use of yuzu kosho.
What’s Yuzu Kosho?
While I have a whole post about Yuzu Kosho in my Vegan Japanese Pantry Guide, here is the summary of it.
Yuzu [柚子] is one of the Japanese citruses that has an intense sourness. The size of yuzu is slightly larger than a mandarin orange but smaller than a grapefruit. Kosho [胡椒] is typically referred as pepper such as black pepper or white pepper. However in this case, the word “kosho” refers as hot chili pepper.
Yuzu kosho is basically a blend of yuzu peel, hot chili pepper, and salt that comes in a paste form. Despite of the simplicity of the ingredients, the aroma & flavor is very intense & complex. The aroma of green hot chili peppers & yuzu peel are very powerful and distinctive. However, it’s not overly spicy where it burns your whole mouth. The saltiness is pretty dominant but not too overpowering.
All you need is a little bit of yuzu kosho to put on top of the vegan King Oyster Mushroom Nigiri Sushi. But you can only get the sensational taste from yuzu kosho especially if you’ve never tried it!
Be sure to check out the “Step-by-Step Instructions (w/ Photos)” after the Printable Recipe!
King Oyster Mushroom Nigiri Sushi with Yuzu Kosho (Vegan)
Ingredients
Vinegared Sushi Rice
- 2 servings Sumeshi (Vinegared Sushi Rice)
King Oyster Mushroom “Fish”
- 4 large pieces king oyster mushrooms (about 12 oz)
- 1 tbsp neutral oil
- 2 tsp soy sauce or tamari adjust to taste
- 1 tsp toasted sesame oil adjust to taste
The Rest
- Yuzu kosho Japanese spicy chili paste with yuzu peels
Instructions
- First, prepare Sumeshi (vinegared sushi rice) using my recipe. Alternatively, use your favorite go-to vinegared sushi rice recipe.
- While rice is cooking, start preparing the king oyster mushroom “fish.” Trim off the top and the bottom of the mushrooms to make into about 4 in (10 cm) length. Next, slice them lengthwise into 0.3-0.5 in (8.5 -10 mm) thickness rectangles. Also, trim the sides if you like. Then, score diagonally on both sides of each sliced mushroom. Be sure not to go too deep otherwise it will break apart.
- Cook the mushrooms. Heat up a frying pan at medium to medium high heat (non-stick surface would be recommended for preventing from sticking.) Pour neutral oil and cook the mushrooms about 2-3 minutes on each side until golden brown. Try not to move them too much for better coloring. Remove from the pan and lay them flat in a single layer on a large plate or something similar. While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sumeshi (vinegared sushi rice) is done.
- Once the sumeshi is done (it should be cooled down to resembling the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Toss and roll gently to form an oval shape (don’t squeeze!) Place the marinated mushroom “fish” on top. Shape it again with a gentle pressure. Repeat the process.
- To serve, top it with a tiny amount of yuzu kosho.
Notes
Sumeshi (Vinegared Sushi Rice)
- Sumeshi (Vinegared Sushi Rice) is a must for this recipe! I highly recommend using my recipe for an authentic sushi tasting experience!
- My sumeshi recipe makes 2-3 servings by default which makes about 30 small nigiri. You will need about a half of the sumeshi to make this King Oyster Mushroom “fish” Nigiri Sushi recipe which should make about 12-16 nigiri by default.
King Oyster Mushroom
- King oyster mushroom (trumpet mushroom) is a type of mushroom that’s meaty and thick.
- Choose large pieces for this recipe: 5 in length (12 cm) or larger so you can trim down to at least 4 in (10 cm.)
- Don’t discard the trimmed down parts! You can save it for another meal.
Tips For The “Fish”
- Trim down the king oyster mushroom to about 4 in (10 cm) length then slice it to about 0.3-0.5 in (8.5 -10 mm) thickness to much the size of nigiri sushi.
- Score diagonally to mimic the look of “fish.” When scoring, don’t go too deep! It will fall apart.
- When cooking, get a good grill mark by not moving too much. This is important for the visual effect of the “fish.”
- See the photos on the blog for more details!
Toppings & Condiments
- Lime is the key topping for this nigiri I highly recommend not skipping it!
- Onion and/or scallion slices adds a nice accent to each bite.
- I use coarse Hawaiian salt for a pretty red color. Alternatively, use other coarse sea salt or smoke sea salt.
- The sushi should have enough flavor without using soy sauce as a dipping sauce. However, feel free to use it as an option.
- Use of wasabi is recommended. You can either place a dab between the rice and the mushroom during assembling (in step 4) or serve on the side.
Yuzu Kosho
- Yuzu kosho is Japanese spicy chili paste with yuzu peels that has an intense aroma a complex taste. It’s spicy, salty and very fragrant.
- It’s usually sold in a tiny (or small) glass jar.
- Every jar of yuzu kosho tastes slightly different. Find your favorite one and adjust the amount to your taste. A little bit goes a long way.
- Learn more on Yuzu Kosho post on my Vegan Japanese Pantry Guide.
- I use Yuzu Pepper Paste (Yuzu Kosho) from Umami Insider.
Leftover Sushi Rice
- You may have some leftover rice which you can store in the refrigerator.
- Like any leftover rice, leftover sumeshi will harden especially in the fridge so store in airtight container and consume within 1-2 days.
- Optionally, you could make fried rice using sumeshi (yes, it will taste slightly sweet & vinegary.)
Step-by-Step Instructions (w/ Photos)
1. First, prepare Sumeshi (Vinegared Sushi Rice) using my recipe. Alternatively, use your favorite go-to vinegared sushi rice recipe.
2. While rice is cooking, start preparing the king oyster mushroom “fish.” Trim off the top and the bottom of the mushrooms to make into about 4 in (10 cm) length.
Next, slice them lengthwise into 0.3-0.5 in (8.5 -10 mm) thickness rectangles. Also, trim the sides if you like.
Then, score diagonally on both sides of each sliced mushroom. Be sure not to go too deep otherwise it will break apart.
3. Cook the mushrooms. Heat up a frying pan at medium to medium high heat (non-stick surface would be recommended for preventing from sticking.) Pour neutral oil and cook the mushrooms about 2-3 minutes on each side until golden brown. Try not to move them too much for better coloring.
Remove from the pan and lay them flat in a single layer on a large plate or something similar.
While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sumeshi (vinegared sushi rice) is done.
4. Once the sumeshi is done (it should be cooled down to resembling the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Toss and roll gently to form an oval shape (don’t squeeze!)
Place the marinated mushroom “fish” on top. Shape it again with a gentle pressure. Repeat the process.
5. To serve, top it with a tiny amount of yuzu kosho.
If you enjoy the recipe, please share, leave a comment below and tag us @plantbased_matters on Instagram! We appreciate your kind support 🙂
![BRAZIL NUT PARMESAN
[パルメザン風ブラジルナッツ]
My simple & classic vegan nut cheese, Brazil Nut Parmesan, never gets old! I sprinkle this deliciousness on just about everything — pasta, salad, toast, and more!
I love making a big batch and keeping it in the fridge for whenever I need a quick and flavorful topping.
Want to try it? The complete recipe with step-by-step instructions is available at plantbasedmatters.net](https://plantbasedmatters.net/wp-content/plugins/instagram-feed/img/placeholder.png)