This bubbly, hot dish is so delicious, creamy, and even a little spicy. It has all the flavors that you’d typically expect in a typical roll, but deconstructed and in a casserole form. It’s easy to make, just mix together the toppings, prepare the rice, and broil it for a few minutes. This is the perfect dish for upcoming parties and gatherings.
- 3 cups – cooked sushi rice, short-grain white rice
- ⅓ cup – unseasoned rice vinegar
- 3 tablespoon – granulated sugar
- 1 ½ teaspoon – salt
- 4–5 large oyster mushrooms, cut into cubes
- 2 teaspoon – vegetable oil
- 1 tablespoon – soy sauce
- ½ teaspoon – onion powder
- ½ teaspoon – garlic powder
- Salt and black pepper to taste
- ¾ cup – vegan mayonnaise
- 2 teaspoon – unseasoned rice vinegar https://amzn.to/3mqNatw
- 2 teaspoon – agave
- ¼ cup – vegan cream cheese, softened at room temp I used Kite Hill
- 1–2 tablespoons – sriracha, adjust to spice preference
- Furikake https://amzn.to/3oaAIii
- Seaweed snacks or nori
- 9x13 casserole dish
- Rice cooker
- Large pan
- 2 large mixing bowls
- Cook rice as you normally would.
- Meanwhile, to a small bowl combine the unseasoned rice vinegar, granulated sugar, and salt. Heat it up in the microwave for 15-20 seconds (yes, it will smell). Stir until the sugar and salt has dissolved.
- When the rice is done cooking, transfer it to a large bowl. Pour the vinegar mixture over, and fold the rice until it is well coated. Set aside to cool completely.
- Heat oil in a large pan over medium heat. To the pan, add in the cubed mushrooms, soy sauce, and season with onion and garlic powder. Add salt and black pepper to taste.
- Cook the mushrooms until they have softened slightly. Don’t cook it too long, or they will release water and shrink in size. Remove from heat and set aside until ready to use.
- In a large bowl, first add in the vegan mayonnaise, rice vinegar and sugar. Mix until well combined. Then add in the vegan cream cheese and sriracha, and continue to mix. From here you can taste and add more sriracha if you prefer more heat.
- To the bowl, add in the cooked mushrooms and coat it in the mayo and cream cheese mixture.
- When the sushi rice has cooled completely, transfer it to the baking dish. Spread it evenly, while making sure to lightly pack it down into the dish.
- Next, sprinkle an even layer of furikake over the top over the rice.
- Then add the mushroom mixture, spread it evenly across. Sprinkle a little more furikake on the top.
- To finish, place one of the racks in your oven to the top. Then set your oven to broil. Carefully place your baking sheet on the rack, and allow it to bake for 3-5 minutes. Or until bubbly. This will be a quick process, so you need to pay close attention. We don’t want it to burn!
- Serve by scooping it into nori sheets. Enjoy!
- If you’re not a fan of mushrooms, you can sub it for tofu!
- You can also sub cream cheese for sour cream, however the flavor might be different.
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