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Umami shiitake mushroom sushi roll that is also healthy. Step-by-step photos are included in this vegan sushi which combines shiitake, avocado, and spinach!

Close-up of shiitake mushroom sushi roll, held with chopsticks, after being dipped into soy sauce.

Why You Will Love This Shiitake Mushroom Roll

Easy: Simple step-by-step instructions + photos included!
Healthy and vegan-friendly
Delicious: It’s packed with so much flavor and umami!
Super fun to make!

Ingredients

For the Sushi Rice

White short-grained sushi rice: A type of rice commonly and traditionally used in sushi preparation, known for its sticky texture.
Brown rice: A whole grain rice option that adds additional fiber and protein.
Rice vinegar: The classic vinegar used in sushi rice seasoning.
Sugar: Adds sweetness to the sushi rice.
Salt: A natural flavor enhancer.

For the Vegetables

Olive oil: Used for cooking the shiitake mushrooms, adding a light flavor.
Shiitake: Sliced mushrooms that provide a meaty texture and earthy flavor. Both fresh and dry work well in this fishless sushi recipe!
- If you can’t find them, feel free to use king oyster mushroom or regular button mushrooms. It will taste different but will still be tasty!
Soy sauce: Adds both savory and umami flavors.
Nori sheets: Dried seaweed sheets to wrap the sushi rolls.
(Optional) Spinach: Leafy green vegetable that adds freshness and color.
(Optional) Avocado: Provides a creamy element to the roll.
(Optional) Sesame oil: For extra aroma.
Soy sauce or vegan mayo: Soy sauce is the classic condiment, while vegan mayo (using tofu and cashews) provides a modern twist to serve the shiitake sushi roll with.

Ingredients for shiitake mushroom roll with labels, to make a vegetarian fishless sushi.

Equipment

Before we get started, it’s good to keep these within reach:

Sushi mat (optional): They’re actually really cheap and can be bought in your Asian supermarket, if not your regular supermarket.
- If you don’t have them, you can use a clean kitchen towel, parchment paper, or even cling wrap.
Sharp knife: The thing about rolling sushi is that it could break apart, NOT when you roll them, but when you cut them. Having a sharp knife really helps!

Step-by-step Instructions

Step 1: Cook the Rice

Cook your rice either in a small pot or in the rice cooker.

As the rice cooks, mix the rice vinegar, sugar, and salt until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

Be sure to check my Brown Rice Sushi post on how to make a no-fail sticky brown rice every single time!

Step 2: Cook the Shiitake

Pan-fry your sliced shiitake mushrooms for 5-7 minutes until the mushrooms shrink and turn darker brown.

Stir in the soy sauce and cook for another 1-2 minutes until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

Fresh sliced shiitake mushroom in a non stick pan. — Raw shiitake mushrooms

Shiitake mushroom after being sauteed in a pan. — Raw shiitake mushrooms

Step 3: Mix Rice with the Rice Vinegar Mixture

Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.

Transfer rice to a baking sheet or a large plate and gently flatten out the rice.

Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.

Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

Step 4: Roll and Serve!

Place a nori sheet on the bamboo sushi mat with the shiny side of the nori facing down. Spread the rice over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands to do this the more traditional way, or use a (rice) spoon. If rice starts to stick to either your hand or the spoon, wet it from time to time.

(Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom. Next, add the shiitake on top of the other vegetables.

Shiitake mushroom on top of avocado, spinach, sushi rice, and nori seaweed sheet on a sushi mat.

Roll the vegetarian sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and bamboo mat) to keep it secure. It’s kind of as if you’re giving it some massage. If needed, seal the roll by moistening the edge of the nori with a bit of water.

Starting to roll the vegan shiitake roll using a sushi mat. — Lifting the bottom of the sushi mat

Pressing the shiitake roll filling to keep it inside the sushi while rolling it. — Lifting the bottom of the sushi mat

Repeat the process with the remaining ingredients. Once you’ve rolled all the shiitake roll, slice them into bite-sized pieces, about 8 pieces per roll. Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

Cutting the vegetarian shiitake roll into two and showing the inside of the sushi held by hands. — First cut the mushroom roll in half

Eight pieces of shiitake rolls on a bamboo cutting board. — First cut the mushroom roll in half

Top Tips

Rice – Make sure the rice has cooled down. Otherwise the nori sheet will wrinkle and get soft, meaning there’s a higher chance that it will tear.
Shiitake mushroom stems – The stems of shiitake mushrooms tend to be much tougher than the cap. Chop them up into smaller pieces so they will cook through.
Don’t give up! – If your shiitake sushi falls apart when cut, don’t get discouraged! It took me a while and watching a lot of YouTube tutorials before my sushi sticks well. And know that sushi that fall apart are still delish!
- Or try making a temaki (hand roll) instead following my maki vs temaki guide!
Be creative with the veggies – Feel free to experiment and add your vegetable of choice such as carrots, shredded cabbages, sweet potatoes, cucumber, sprouts, lettuce, and even fruits such as mango (like in this mango sushi)!

Serving Suggestions

Serve with soy sauce for an easy classic pairing. You can also customize your mayo such as in this yuzu aioli (Japanese citrus aioli), orange aioli, kimchi aioli, or gochujang aioli.

Want more inspiration? You can try this spicy sushi mayo or mango sushi sauce for a tropical fun.

I also love to make a sushi party out of it!🥳 How about also making some other plant-based sushi recipes from my wide collection of sushi recipes?

A plate of nine shiitake sushi rolls with chopsticks.

Storage and Meal Prep Instructions

Storage: It is best to consume these shiitake sushi fresh, or at least within 24 hours.

Meal prep: If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.

FAQ

Place them in a bowl of water and let them soak for about 10-15 minutes until they become soft and pliable. Note that this only applies to sliced dried mushrooms.

For whole mushrooms, you would need at least 2 hours of soaking to rehydrate them fully. And afterwards, I would advise you to boil them for about 30 minutes because otherwise, the stems will still be hard.

Yes, it is safe and perfectly fine to eat the stems of shiitake mushrooms! They are edible and have a similar texture and flavor to the caps, although they may be slightly tougher.

Yes, shiitake mushrooms do grow in the wild, particularly in East Asia where it is native. However, commercially cultivated shiitake mushrooms are more commonly available in markets and grocery stores due to controlled growing conditions and consistent quality.

Shiitake is a type of mushroom that is made of the Lentinula edodes fungus. It is native to Japan, China, and Korea and it is known for its meaty texture and earthy flavor.

Shiitake has a rich and savory flavor with umami notes. It adds so much flavor to any dish, which is the reason why I love using them in cooking!

Want More Recipes Like These?

Don’t want to bother with rolling? Try this deconstructed sushi aka Vegetarian Rainbow Poke Bowl!

A fan of mushrooms? Check out this 4-ingredient Caramelized Mushrooms and Onions, this Bulgogi Mushroom, or my Ramen Spring Rolls with shimeji mushrooms.