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Fried Seafood Mushroom Sushi Roll (GF + Vegan)

Updated: Feb 27

I visited my local Filipino market to scout out the mushroom scene and spotted some seafood mushrooms. I have seen these a few times, but knew I wanted to do some research on them to figure out exactly how I would experiment with these.

Enoki or seafood mushrooms have a mild, earthy flavor and a chewy texture. I have seen them in soups and ramen, but I decided to try frying them and putting them in a maki sushi roll! It turned out great and will definitely be adding this to this to the rotation of vegan eats at home.

I also love this recipe because it is naturally vegan and gluten-free. You can also easily switch up the sushi roll fillings and customize it based off of what you already have in the fridge.

I wanted this maki sushi roll to be vibrant in color, so I chose to accent it with a red bell pepper, jalapeño and avocado.


Seafood mushrooms have a mild, earthy flavor. They will take on the flavor profile that they are seasoned with. The texture is light and chewy.


You can find seafood or enoki mushrooms at your local Asian and/or Filipino market or from a mushroom distributor/supplier. You may be able to find them at your local supermarket/specialty grocery store.


Cutting Board and knife for mushrooms & veggies

Bowl for mushrooms

Frying pan for mushrooms

Dish/plate to place fried mushrooms on

Paper towels or napkins to absorb oil

Pot for sushi rice

Bowl for water


Spoon for sushi rice

Sushi Roller Mat


It is easy to fry Enoki mushrooms, but you should note, they cook very quickly, as they are thin. Once you add the seasonings and coating, add them to a medium heat skillet with the about 4-5 tablespoons of oil (just enough to cover the base of the flying pan).

Fry them on both side for about 2-3 minutes on each side, until they are golden brown. Use a spatula or tongs to carefully flip them. Remove and place fried mushrooms in your dish with a paper towel to absorb the excess oil. See video below.

Servings: This recipe yields enough enoki mushrooms for 2 sushi rolls (you will probably have some left over, depending on how many you add to your sushi roll).


  • Dried seaweed wraps (nori), two

  • 3/4 cup of sushi rice (I use Nishiki brand)

  • 1 cup of water

  • 1 tbsp rice vinegar

  • 3/4 tbsp on agave

  • Veggies of your choice sliced long and thin (I used avocado, jalapeno, green pepper and enoki mushrooms)

  • Desired extras may include soy sauce, wasabi, black sesame seeds to top sushi


- Add 3/4 cup of rice and one cup of water to a medium saucepan on medium heat until it gets to a low boil (makes 2 rolls) then cover and turn heat to low simmer

- Cook the sushi rice per your package instructions.

- While rice is cooking, slice your veggies into long, thin pieces and set up your sushi station with the bamboo roller, seaweed wraps and water.

- Remove the rice from the heat and add seasonings, rice vinegar and agave to the rice and stir. Let rice sit for 10 minutes.

- Fluff the rice with a fork and let sit.

- Place a nori sheet (shiniest side down) on the flat side of the sushi mat

- Use your wet hands or water-dipped spoon to carefully add rice to the nori sheet in a thin, even layer. Leave about 1/4 inch free off rice along the top.

- Carefully begin adding your fried enoki mushrooms (recipe below) and veggies/toppings, one by one, placing them as closely to each other as possible.

- Once sushi fillings are added, dap water across the top rice-free area of the nori sheet to help seal it.

- Begin rolling the mat and sushi roll carefully and squeeze the roll a few times to ensure the sushi roll is securely wrapping.

YouTube sushi rolling tutorial: Check out this video I used. Watch the whole thing or jump to 7:21 to learn how to wrap it the way I did (it ends at 8:50). It is super helpful!

- Once fully wrapped, carefully remove the sushi mat and you should have a sushi roll!

- Carefully cut your roll into bite size pieces and enjoy with soy sauce or coconut aminos, wasabi, pickled ginger and/or spicy mayo (vegan spicy mayo recipe below).

Important Sushi Rolling Tips:

Make sure you have everything you need to make your sushi close at hand.

Make sure you pack your veggies closely together on the rice to make it easier to roll.

As you start placing your sushi rice on the nori sheets, I like to dip my spoon in the water before I apply the rice, allowing it not to stick and making the distribution of the rice much easier.

When you begin wrapping your sushi roll, the most important step is to squeeze the roll/mat each rotation to ensure your roll is securely wrapped.


  • One pack of enoki or seafood mushrooms (about 5 oz./150g)

  • 1/4 cup of tapioca starch (also known as tapioca flour)*

  • Neutral cooking oil (Enough oil to cover the base of your frying pan); I used grapeseed oil

  • 2 tsp of Old Bay

  • 2 tsp of garlic powder

  • 2 tsp of onion powder

  • 2 tsp of smoked paprika

  • 1 tsp of kelp granules

*You can also use all purpose flour (1/4 cup) and cornstarch (3 tbsp) mix, but to keep it gluten free, I opted for tapioca flour)


- Add oil to frying pan and turn on medium heat

- Trim the enoki mushroom base (just short of about 1 inch) and clean mushrooms by wiping them with a damp towel

- Pull mushrooms apart into small bunches. If they begin to detach from the bunch, that is fine. Just fry them close together and they will fry & merge together.

- Add mushrooms to a bowl with the flour and seasonings; toss until mushrooms are fully coated.

- Shake excess coating off before adding the mushrooms to the frying pan. Do not overcrowd your pan; allow the mushrooms to be close together, but all flat in the pan.

- Fry on each side for 2-3 minutes or until golden brown/crispy texture.

- Remove carefully with a spatula and add it to paper towel/napkin lined dish/plate.

Fried Enoki Mushrooms

Easy Vegan Spicy Mayo Recipe:

2 parts vegan mayo

1 part siracha

1 part soy sauce or coconut amino

Other ideas on how to enjoy fried enoki mushrooms:

As a salad topper

In a sandwich with other veggies

As an appetizer with some spicy vegan mayo (recipe above)


Did you make this recipe? Don’t you dare keep it to yourself! I wanna know! Tag me on social (all of my platforms are along the top right of my site).

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