Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =] 

Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =] 

Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =] 

Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =] 

Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =] 

Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =] 

Cook 2 cups of short grain rice with 4 cups of water in a rice cooker. Alternatively, simmer in a saucepan on the stovetop for 20-25 minutes, covered, until tender and water has been absorbed.

Once cooked, fluff with a fork and gently mix in the rice vinegar. Spread onto a plate or flat dish to cool. Once cooled, it is ready to be used for the sushi rolls.

Add all of the ingredients “For the mushrooms” to a non-stick pan over medium heat. Sauté for 4-5 minutes, until the mushrooms are tender, but not too soft. 

Evenly spread a thin layer of rice over the nori sheet, leaving the top 1-2-inches free. If using a bamboo rolling mat, make sure the lines on the mat are in a horizontal position.

Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) along the bottom third of the rice, all the way to the edges.

Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. Halfway through rolling, give the roll a gentle squeeze from the center to the edges to make a more even roll. Dip your finger in a bit of water and spread it along the edge of the nori to seal the roll.

Use your sharpest knife to slice the roll into 1/2-inch pieces. If the knife sticks to the roll while slicing, dip the knife in cold water before slicing. 

Serve with pickled ginger, soy sauce/tamari, and/or vegan spicy mayo =]