Vegetable King Roll Recipe

Rolls

1. 1

   Prepare Sushi Rice

   Rinse 2 cups short-grain sushi rice under cold water until the water runs clear. Drain and combine with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes, then rest 10 minutes off heat. While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a large bowl, gently fold in the vinegar mixture with a wooden spoon or rice paddle to season and cool slightly. Fan the rice as you fold to achieve a glossy finish. Keep covered with a damp towel until assembly.

2. 2

   Make Spicy Miso Sauce

   In a small bowl mix 3 tbs mayonnaise, 1 tbs miso paste, 1 tsp sriracha and 1 tsp rice vinegar. Stir until smooth and taste; adjust heat or salt as desired. Fold in 1 tablespoon thinly sliced scallion and 1 tsp toasted sesame seeds. Reserve 2 tbs of this sauce for drizzling and keep the rest for filling/serving.

3. 3

   Prepare King Oyster Mushrooms

   Trim the woody ends of 3 king oyster mushrooms. Slice each mushroom lengthwise into 1/4-inch thick strips to mimic scallop/aburi texture. Pat dry with paper towel. Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs vegetable oil. When hot, add mushroom strips in a single layer (work in batches if needed) and sear without moving for 2 minutes, then flip and sear other side 1–2 minutes until deeply browned. Reduce heat to medium, add 2 tbs soy sauce, 1 tbs mirin and 1 tsp sesame oil; toss to glaze and cook 30–60 seconds more until liquid reduces and mushrooms are shiny. Remove from heat and let cool slightly.

4. 4

   Prepare Vegetables

   Peel, pit and slice 1 avocado into long thin strips. Cut 1/2 cucumber into thin matchsticks (julienne) and pat dry to remove excess moisture.

5. 5

   Assemble Rolls

   Place a bamboo sushi mat on a clean surface and top with plastic wrap (optional to prevent sticking). Lay 1 sheet of nori shiny-side down on the mat. With wet fingers, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free. Lightly press rice to adhere but do not compress. Flip the nori/rice so rice faces down on the mat (for inside-out roll) or keep rice facing up if making outside roll. Arrange a row of 3–4 seared king oyster strips, 3–4 avocado slices and a small handful of cucumber julienne across the center of the nori. Drizzle about 1 tsp of spicy miso sauce over the filling. Using the mat, roll tightly away from you, pressing gently to form a uniform cylinder. Seal the edge with a little water on the nori strip. Repeat to make 3 more rolls.

6. 6

   Slice and Finish

   Using a very sharp knife moistened with water (wipe between cuts), slice each roll into 8 equal pieces. Arrange on a plate. Spoon or pipe the reserved spicy miso sauce over each piece (about 1/2 tbs per piece total reserved). Optionally, sear the top of each sliced piece with a torch for a slightly charred finish (about 3–5 seconds per piece) to accentuate the king oyster texture.

7. 7

   Garnish and Serve

   Sprinkle additional toasted sesame seeds and a few thinly sliced scallions over the rolls. Serve immediately with pickled ginger, wasabi and soy sauce on the side.