Some years ago, I had vegan sushi in San Francisco at Cha-Ya, a vegan sushi restaurant. Being raised vegetarian and spending most of my adult life as a vegan, I had never had sushi. Needless to say, it was so good!
Since that time, I’ve become a big fan of veggie sushi rolls. And thus, UVK is bringing you this vegan mushroom sushi recipe!
A few things…
- ・This recipe takes time to execute, but isn’t particularly hard. Between making the sushi rice, the vegan mushroom sushi filling, and then, preparing the rolls, it’s not super quick. Plan accordingly.
- ・Some people swear by using a sushi mat. I have to admit, I have never used one. I prepare the vegan sushi on a dry, flat surface, and then, starting with the side closest to the filling, I just roll up the nori sheet with my hands. So far, this has worked out. If you prefer to use a mat, you are also welcome to do so.
- ・These vegan shiitake sushi have a lot of flavor. Dipping them in soy sauce mixed with a little wasabi paste is optional.
This recipe makes 3-4 vegan sushi rolls. It’s tasty the next day. And it packs well for lunch, picnics, road trips, travel and more.
If you enjoy this vegan sushi recipe, you may also enjoy the Avocado Cucumber Carrot Sushi with Sweet Chili Sauce.
Shiitake Mushroom Sushi Rolls
⅔ cup dried shiitake mushrooms, rinsed thoroughly to remove any sand or grit
3 cups boiling water
4 garlic cloves, finely chopped
3 scallions, sliced
1 Tbsp finely chopped fresh ginger
½ cup chopped white mushrooms
1 Tbsp sesame oil
¼ cup reduced sodium soy sauce (OR gluten free tamari)
2 Tbsp rice vinegar
2 Tbsp maple syrup
½ tsp cornstarch
1 Tbsp water
3-4 nori sheets
Soy sauce and wasabi paste, to serve – optional (see note above)
1. Add the dried shiitake mushrooms to a large bowl. Pour the boiling water over them, and then, cover the bowl with a plate. Set aside. You will use the soaking liquid later in this recipe.
2. Make the sushi rice by following this recipe.
3. Reserve ½ cup of the soaking liquid from the shiitake mushrooms. Set it aside. Then, drain the shiitake mushrooms, and squeeze them out a bit.
4. Add the shiitake mushrooms, garlic, scallions, ginger, white mushrooms, and sesame oil to a large skillet. Sautè over high heat for 1-2 minutes or until the scallions are soft.
5. Add the ½ cup soaking liquid from the shiitake mushrooms, soy sauce, rice vinegar, maple syrup. Stir together.
6. In a small bowl, mix the ½ tsp cornstarch with 1 Tbsp water until completely dissolved.
7. Pour the cornstarch mixture into the skillet. Stir constantly for 3-5 minutes over high heat or until the sauce reduces and thickens. Remove the skillet from heat and set aside.
8. On a flat, dry surface (like a piece of parchment or on top of a dry chopping board), place down a sheet of nori. Add sushi rice over the nori sheet–leaving ~1 inch at the very top free of rice (see photo above).
9. Get your fingertips wet, and then, pat down the sushi rice into a single layer (see photo above).
10. Add some of the shiitake mushroom filling to the side furthest from the side without any rice (see photo above).
11. Using your fingers, roll the sushi up. Start with the end closest to the filling, and roll it towards the end without any rice. You can also use a sushi mat to roll the sushi, if you prefer.
12. When you’ve finished rolling the sushi, move it to a dry plate or chopping board with the seam side down. If your seam isn’t sticking together, get your finger wet and run it along the seam. Then, press the seam down. Most of the time, I do not need to do this, because the seam just sticks.
13. Move on to the next roll, and continue rolling until all the rice has been used. If you have some leftover filling, you can spoon it over the top of the sushi before serving it.
14. Using a very sharp knife, slice the mushroom sushi rolls into pieces.
15. Place the pieces of mushroom sushi on a plate. Spoon any remaining mushroom sushi filling over the sushi pieces. Top with scallions. Serve. If you like, enjoy dipping it in some soy sauce mixed with a bit of wasabi paste!