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I was seriously missing Date Night on the town with my man. On occasion he and I would head out for an adult night and venture downtown for the most delicious vegetarian sushi and a good solid mixed drink. Those days have been scaled back drastically and I’m finding new ways to recreate an equally upbeat Date Night here at home.
I recently discovered the premium Social Club Seltzer – It comes in 3 fantastic flavors: Sidecar, Old Fashioned, and Citrus Gimlet. Social Club Seltzer reminds me of the sophisticated attitude of the golden 20’s. It is the epitome of elevation in seltzer beverages with quality and superiority. I pride myself on having a penchant for bubbly drinks and these being top shelve are a must for my Date Night at home.
The only thing left to figure out was how to recreate that delicious vegetarian sushi. I decided to conceive my own recipe with ingredients I could easily find. Mushroom Tempura Sushi sounded delicious in my mind and was even better once I figured out how to make it. Crunchy tempura battered mushrooms with avocado, cucumber, and spicy mayo wrapped in a sticky rice and seaweed. MMMMmmmm. This Mushroom Tempura Sushi and Social Club Seltzer pairing was so perfect for Date Night. We had a magnetic time. I thought it could also be used for a night with the family while watching the game. Just saying.
I bought my fresh Mushroom Tempura Sushi ingredients at my local Ralphs, and be sure to keep an eye out for these perfectly paired Social Club Seltzers at your local supermarket and many other locations!
Ingredients for Mushroom Tempura Sushi:
Rice:
- 4 cups cooked sushi rice
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Mushroom Tempura:
- 1 pound baby bella mushrooms
- 1 tablespoon butter or olive oil
- salt and pepper
- 1/2 cup cornstarch
- 2 egg whites
- 1 cup flour
- 2/3 cup cold water
- 2 cups vegetable oil
Other ingredients needed for sushi:
- Roasted seaweed sheets
- avocado (thinly sliced)
- cucumber (cut into long lengthwise 1/4 inch strips)
- spicy mayo (mix mayo and hot sauce together)
- sesame seeds
- pickled ginger
- wasabi
- soy sauce
- sliced green onion
Directions:
Rice:
- Cook sushi rice per instruction on the package.
- In a small saucepan over a medium flame add in rice vinegar, sugar and salt. Allow it to come to a boil after a minute or two dissolving the sugar and salt .
- Place hot rice in a mixing bowl, slowly pour the vinegar mixture over the rice and gently toss to combine with a wooden spoon or rubber spatula.
- Allow the rice mixture to cool for 20 minutes until ready to use for sushi.
Mushroom Tempura:
- Clean mushroom with a damp cloth.
- In a large frying pan over a medium flame add in butter and allow it to melt and get hot.
- Add in cleaned mushrooms and sauté for 5 minutes. Add salt and pepper to taste.
- Remove mushroom from pan and place on a paper towel lined plate. Allow mushrooms to drain. Pat dry with paper towels.
- Roll mushrooms in cornstarch.
- Pour vegetable oil in a small pot over a medium high flame with a thermometer attached. Allow oil to reach 375 degrees fahrenheit.
- In a bowl whisk egg whites until frothy, then fold in flour and water until combined.
- Dip mushrooms into batter, then then remove from batter with a fork and deep fry until crisp. About 2 minutes.
- Remove with a slotted spoon and place on a paper towel lined plate. Place to the side until ready to use.
Assemble:
- Spread plastic wrap onto a bamboo mat.
- Place seaweed sheet on bamboo mat.
- Using wet hands, spread a 3/4 cup of prepared rice to cover the seaweed sheet, leaving 1/2 inch at the bottom exposed.
- Arrange a mushroom tempura, cucumber, and avocado on top of rice. Spread with spicy mayo.
- Using the bamboo mat carefully roll one end of the seaweed to the opposite side firmly pressing as you roll.
- Seal with wet fingers along the 1/2 inch seaweed area.
- Slice into 8 slices and repeat.
- I dotted the tops with a tiny piece of carrot as garnish.
Rice on the outside:
- Spread plastic wrap onto a bamboo mat.
- Place seaweed sheet on bamboo mat.
- Using a wet hand spread a 3/4 cup of prepared rice to cover the seaweed sheet.
- Flip the seaweed sheet over so that it is now facing up and the rice side is under.
- Arrange mushroom tempura, cucumber, and avocado on top of seaweed.
- Using the bamboo mat carefully roll one end of the seaweed to the opposite side firmly pressing as you roll.
- Sprinkle sesame seeds on the outside.
- Slice into 8 slices.
- I garnished with spicy mayo and a pinch of sliced green onion.
I had leftover tempura batter and decided to make a few tempura carrot sticks to go with my sushi. Serve with soy sauce, wasabi, and pickled ginger.
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