clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan shiitake mushroom sushi recipe

Shiitake Mushroom Sushi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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.