Vegan Sushi

RICE

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

FOR THE KING OYSTER MUSHROOM

• 2 cups diced king oyster mushrooms (slice into scallop-sized rounds, discard tops. Slice each round into 4 to 6 pieces), soaked in warm water for about 20 minutes
• 1/2 cup water, whisked with 1 TB Ener-G
• 1 cup cornstarch, plus more if needed
• plenty of canola, vegetable or grapeseed oil

FOR THE DYNAMITE SAUCE

• 1/2 cup vegan mayo
• 1 TB sriracha, to taste

TO ASSEMBLE

• 4 toasted nori sheets
• 4 TB black sesame seeds (optional)
• 1 avocado, sliced
• chopped scallions, to garnish

Instructions

To make the sushi rice, place the rice and water into a rice cooker and cook according to the manufacturer instructions. Once done, season with the rice vinegar, sugar and salt and set aside to cool.

To make the mushrooms, place several inches of oil into a small, heavy dutch oven or cast iron pot over medium-high heat. It will take anywhere from 5-7 minutes for the oil to be ready. While you are waiting, throw a fourth of the chopped mushrooms into the Ener-G mixture and toss to coat. Shake off any excess moisture, then place into the cornstarch, gently tossing with your hands.

((LAST PART IN THE COMMENTS BELOW))