Spicy Vegan Scallop Roll

  • Servings: 6


3/4 cup sushi rice, soaked for 30 minutes in cold water
1 1/2 cups water
1 TB rice vinegar
1 TB sugar
1/2 TB salt
plenty of oil for frying
4 straight, medium-sized king oyster mushroom stems, soaked in warm water for about an hour
1 1/2 tsp Ener-G, whisked with 5 TB cold water
1/2 cup cornstarch
1/4 cup panko breadcrumbs
4 toasted nori sheets
sesame seeds
4 TB Vegenaise mixed with 1 tsp to 1 TB sriracha, to taste
soy sauce
optional, to serve vegan caviar


For Full Recipe Details Go Here: http://www.olivesfordinner.com/2013/01/spicy-vegan-scallop-roll.html