Name: SPICY VEGAN SCALLOP ROLL
Yield: 4 rolls
Ingredients: 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; vegan caviar (I used prepared IKEA brand, but you can also make your own); pea shoots or sprouts