Shiitake Mushroom Sushi Rolls

Overhead view on a plate with a few vegan shiitake sushi rolls and a small bowl of soy sauce.

5 from 1 vote

Shiitake Mushroom Sushi Rolls

These shiitake mushroom rolls are so easy and delicious! Makes for a perfect vegan alternative to sushi night and they are loaded with an addictive umami-filled and garlicky shiitake filling. Also includes crunchy romaine, cucumber and avocado. 100% plant-based and healthy.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, sushi

Cuisine: American, Japanese

Keyword: sushi, Vegan, vegetarian

Servings: rolls

Calories: 422kcal

Author: Jessica Laroche

Equipment

Sushi mat

Ingredients

For the sushi rice

1 ½ cup regular sushi rice or short grain brown rice
2 tbsp rice vinegar
1 tbsp liquid sweetener such as maple syrup or agave nectar
½ tsp salt

For the shiitake mushrooms

7 oz shiitake mushrooms stems removed and sliced
1 tsp sesame oil optional, to cook the mushrooms
1 clove of garlic crushed
2 green onions
2 tbsp soy sauce
1 tbsp liquid sweetener such as maple syrup
1 tbsp rice vinegar
1 tsp cornstarch

To make the sushi rolls

4 seaweed sheets
a few leaves of crunchy lettuce
1 cup cucumber julienned (I used about ½ English cucumber)
1 avocado sliced

Instructions

Make the sushi rice

Start by cooking the sushi rice. Here is a guide on how to cook traditional white sushi rice. I actually use short grain brown rice instead of white rice when making sushi for additional texture and a boost in nutrients.
To cook brown rice on the STOVE, combine 1 ½ cups of brown rice with 2 ¾ - 3 cups of water, cover and bring to a simmer. Then, turn the heat to low and keep cooking until the rice is tender, about 40 minutes. Then, let the rice rest for another 10 minutes covered and off the heat.
To cook it using an INSTANT POT, combine 1 ½ cups of brown rice with 1 ¾ cups of water, cover and set the setting to sealing. Cook on high pressure for 22 minutes. Then, let the pressure naturally release for about 15 minutes before doing a manual release.
Once the rice is cooked, add the rice vinegar, sweetener, salt and stir to combine. Then let the rice cool down.

Make the shiitake mushroom filling

While the rice is cooling down, make the mushrooms filling. Warm up a large non-stick pan with a little sesame oil and then add the mushrooms. Cook for about 3-5 minutes while stirring often or until the mushrooms start to soften and brown. Then, add the garlic and green onions and cook for 2 more minutes stirring often.
In a small bowl, stir together the soy sauce, rice vinegar, sweetener and salt. Add the cornstarch and whisk well to break the lumps.
When the mushrooms are done, then pour the soy sauce mixture in the pan and stir right away. The sauce will thicken very quickly, remove from the heat after about 30 seconds. Set aside.

Make the sushi rolls

Prepare the veggies by slicing the avocado and cucumber.
Lay the sushi mat on the counter and place a nori sheet over (rough side up). Then, cover the nori sheet with the sushi rice leaving about 1 - 1 ½ inch free of rice on top (for sealing). You can dip your fingers in water once in a while if the rice sticks to them too much.
Place a few leaves of romaine lettuce over the rice on the bottom half portion, then top with some cucumber sticks and slices of avocado. Then, add some of the shiitake mushroom filling (about ¼ of the batch).
Roll the sushi by lifting the mat using your thumbs while leaving your other fingers over the filling to keep them in place. Roll as tight as you can all over to the area without rice tucking the fillings inside. Then, rub some water on the rice-free area and finish rolling to seal the roll. Repeat 3 times, you should be able to make 4 rolls.
Slice the sushi rolls in maki and serve with soy sauce, wasabi, spicy mayo (see notes) and pickled ginger.

Video

Notes

Try to eat any leftovers within 24 hours since the rice tend to dry out easily over time. Keep them in an air-tight container in the fridge. If you know you will have leftovers, then don't slice all the sushi rolls into maki, the rolls will keep better unsliced and wrapped in saran wrap.
Be sure to let the rice cool down before using. You don't want to add hot rice over the nori sheet.
Do not forget to remove the stems from the shiitake mushrooms, they are very fibrous and tough.
To make the spicy mayo, simply combine some vegan mayo with as much sriracha as you want.
More filling ideas include: carrot sticks, fresh herbs (mint or cilantro), cooked beets, sprouts, steamed asparagus, fruits (mango or pineapple), etc.
Instead of say sauce, here are some fun dipping sauce ideas: peanut butter sauce, sesame soy dressing, spicy tahini sauce, sweet and spicy orange sauce.

Nutrition