Shiitake Mushroom Sushi – Easy Vegan Sushi Recipe

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easy homemade sushi how to

Oh the sushi roll…so many beautiful things wrapped up in a dried seaweed wrap to create a mouthwatering and filling meal. This vegan Shiitake Mushroom Sushi recipe is easy for beginners to make, but looks fancy AF. You’ll love this fishless sushi roll, I promise. 

Learning how to make homemade sushi has changed my life as a vegan. Sushi lets you take a simple rice and veggie meal to a whole new level. Plus, there are SO MANY different varieties to make. I love these vegan mushroom rolls because they have a tender “meaty” texture, thanks the seasoned shiitakes. 

This vegan shiitake mushroom sushi roll is gluten-free, healthy, filling, and full of flavor. And if you can’t find shiitakes, you can use any mushroom. I’ve made this recipe with both for these photos. Alternatively, you can use rehydrated dried mushrooms

homemade mushroom sushi

How To Roll Sushi

For this sushi recipe, it helps to have a bamboo sushi rolling mat (also called makisu). But to be honest, I have one and only use it if I’m making inside-out sushi (rice on the outside). I just roll mine up gently and firmly with my hands and it works just fine, so don’t worry if you don’t have one right now. 

Here is how to make homemade sushi, in 4 simple steps:

  1. Evenly spread rice over the nori sheet, leaving the top 1-2-inches free.
  2. Lay the filling ingredients along the bottom third of the rice.
  3. Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip. 
  4. Cut the roll into 1/2-inch slices using your sharpest knife. 
how to roll sushi step guide

Homemade sushi is easy to make, but the hardest part is waiting for the rice to cool! It is best to let the sushi rice cool at room temperature. But let’s be honest, I am impatient so I put it in the fridge to speed things along…don’t tell the sushi police. 

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how to make sushi vegan recipe

Feel free to experiment with other filling ingredients for this vegan sushi recipe. Steamed asparagus, shredded carrot, and pickled daikon radish are great places to start if you’re looking to up your vegetarian sushi game. 

To really impress your friends, make them a sushi roll with my Vegan Smoked “Salmon” or Tomato “Tuna” Sashimi. These vegan faux fish recipes are super fun to add to plant based meals and also easy to make!

If you love this sushi recipe, check out some of these amazing Asian-inspired healthy vegan recipes: 

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vegan shiitake mushroom sushi
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Hungry for more delicious vegan recipes? Rooted is full of healthy, mouthwatering vegan recipes that anyone can make and everyone will love! Check it out!

vegan shiitake mushroom sushi recipe

If you’re looking to make this plant based sushi recipe compliant with a whole foods plant based diet (WFPB), simply use short grain brown rice instead of white rice. Easy peasy lemon squeezy (and still absolutely delicious). 

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vegan shiitake mushroom sushi recipe

Shiitake Mushroom Sushi

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  • Author: Crissie from Rooty Fruity Vegan


Tender seasoned shiitake mushrooms might make this vegan sushi recipe your new favorite!


Units Scale

For the Rice:

For the Mushrooms:

For the Sushi Rolls

  • 56 Nori sheets
  • Cooked and cooled rice (from above)
  • Cooked mushrooms (from above)
  • 1 avocado, sliced
  • 46 green leaf lettuce leaves (one for each roll)
  • 2 green onion sprigs, sliced length-wise


  1. Cook the rice according to package directions (stovetop or rice cooker). Once cooked, fluff with a fork and mix in the seasoned rice vinegar. Set aside to cool. To speed cooling, you can place it in the fridge. 
  2. Heat a non-stick skillet to medium heat with the mushrooms and sesame oil. Mix the soy sauce, hoisin sauce, garlic powder, and ginger in a small bowl. Add to the mushrooms and cook for 3-4 minutes, until the mushrooms are tender.
  3. Refer to the photos above to help guide you when rolling the sushi rolls. Lay a nori sheet flat on a bamboo mat and evenly spread a thin layer of rice over the nori, leaving the top 1-2 inches free.
  4. Lay the filling ingredients (mushrooms, avocado, green onion, lettuce) horizontally along the bottom third of the rice, all the way to the edges.
  5. 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.
  6. 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. 

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