With the creamy, "meaty" mushroom filling and sea-flavored nori, these Vegan Spicy Mushroom Rice Balls are delicious, flavorful, and satisfying, especially in a hot day.
Prep Time20 minutesmins
Cook Time10 minutesmins
Chilling2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Main Dish
Cuisine: Japanese, vegan
Keyword: Asian recipe, dairy-free, gluten-free, vegan
Servings: 4people
Author: Nora Hsu
Ingredients
240ml (1 cup)rice
1tspsesame oil
150gfirm tofudrained out the liquid
200goyster mushrooms
2garlic clovesminced
Athumb-size ofgingerminced
1Tbsp + 1 tspsoy sauceor tamari
1tspmaple syrup
1/8tspground black pepper
50gvegan mayonnaiseI use the one in my e-book 「醇美全植物」
2-3Tbspchopped scallionsoptional if you're not a big fan
Coating
240ml (1 cup)shredded noriplus more if needed
4Tbsppuffed riceoptional
Instructions
Gently rinse the rice for 1-2 times. Then soak them in 240 ml (1 cups) water for at least 10 minutes. Then cook the rice in an instant pot or a rice cooker.
While the rice is in the rice cooker, let's make the filling. Place a non-stick pan over medium heat. Once the pan is hot, add the sesame oil, minced garlic, and ginger. Cook for about 30 seconds.
Crumble tofu into the pan. Cook and stir for about 2 minutes to pan-fry the tofu crumbs. Add 1 Tbsp of soy sauce to the tofu. Stir to let the sauce distributed evenly.
Add the mushrooms. Cook until they release water and shrink down. Add the left 1 tsp soy sauce, maple syrup, mirin, and black pepper. Stir to bring all things in the pan together.
Turn off the heat and stir in the gochujang. Transfer the mixture into the container and let it cool down. Add the yellow mustard, vegan mayo, and chopped scallions. Stir to combine.
Place the cooled mushroom mixture and the cooked rice into the fridge to chill for at least 2 hours, covered with lids or plates.
Remove the rice and mixture from the fridge. Scoop out about 1/2 cup of cooked rice on to a sheet of plastic wrap. Spread out the rice and press down. Add about 2 Tbsp of mushrooms filling in the center of the spread-out rice. Wrap it up to shape it into a ball. (Just do your best)
In a shallow bowl, mix the shredded nori and puffed rice. Coat the rice ball with the nori/puffed rice mixture. EAT!