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, oil-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.
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:
- Evenly spread rice over the nori sheet, leaving the top 1-2-inches free.
- Lay the filling ingredients along the bottom third of the rice.
- Roll from the bottom to the top, with light pressure to ensure a tight roll. But not too tight or the nori will rip.
- Cut the roll into 1/2-inch slices using your sharpest knife.
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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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:
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!
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).
Shiitake Mushroom Sushi – Easy Vegan Sushi Recipe
Vegan Shiitake Mushroom roll is a delicious plant based fishless sushi recipe that is loaded with flavor and great for a vegan dinner. This vegan sushi roll is easy to make, even for beginners. Enjoy!
- Prep Time1 hr
- Cook Time20 min
- Total Time1 hr 20 min
- Yield4-5 rolls
For the rice
- 2 cups short grain white rice (can use brown rice, follow cooking directions on package)
- 2 TBSP seasoned rice vinegar/sushi vinegar
For the mushrooms
- 8 oz shiitake mushrooms (or any mushroom), sliced thick
- 1 tsp sesame oil (omit if trying to stay oil-free)
- 1 TSBP soy sauce or tamari
- 2 tsp hoisin sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger (or 1/2 tsp fresh grated ginger)
For the sushi roll
- 5-6 Nori sheets
- Cooked and cooled rice (from above)
- Cooked mushrooms (from above)
- 1 avocado, sliced
- 4-6 green leaf lettuce leaves (one for each roll)
- 2 green onion sprigs, sliced length-wise
For the rice
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.
For the mushrooms
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.
Roll the sushi (photos above)
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 =]