The BEST Shiitake Mushroom Sushi Roll
Umami shiitake mushroom sushi roll that is also healthy. Step-by-step photos are included in this vegan sushi which combines shiitake, avocado, & spinach!
Ingredients
Sushi Rice
- ½ cup white short-grained sushi rice (110 grams) uncooked
- ½ cup brown rice (105 grams) uncooked, feel free to sub with regular sushi rice for a more traditional recipe
- 1.5 cups water or according to package instructions
- ¼ cup rice vinegar (60ml) see notes for substitutes
- 2 Tablespoons sugar (30 grams) see notes for substitutes
- 1 teaspoon salt (5 grams)
Fillings
- ½ tsp olive oil for cooking
- 150 grams shiitake sliced (5.3 oz) or sub with 30 grams dried shiitake, after being rehydrated (see the FAQ section above on how to rehydrate them)
- 2 Tbsp soy sauce
- ¼ teaspoon sesame oil (optional)
- 4 nori sheets
For More Fillings (Optional)
- 1 cup spinach (optional) 30 grams
- 1 medium avocado (optional) sliced
For Serving
- soy sauce or vegan mayo
Instructions
Cook the rice and prepare rice vinegar mixture
- In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.½ cup white short-grained sushi rice, 1/2 cup brown rice, 1.5 cups water or according to package instructions
- As the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.¼ cup rice vinegar, 2 Tablespoons sugar, 1 teaspoon salt
Cook your shiitake mushroom
- Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the shiitake mushrooms to the pan and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.½ tsp olive oil, 150 grams shiitake
- Add the soy sauce, turn the heat to low, and stir for 1 more minute until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.2 Tbsp soy sauce, 1/4 teaspoon sesame oil (optional)
Mix rice with the sushi rice seasoning
- 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. This is important to get sticky but fluffy sushi 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.
Roll, roll, roll!
- Once the rice cools down, place a nori sheet on the sushi mat with the shiny side of the nori facing down.4 nori sheets
- Spread the rice evenly on 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 or a (rice) spoon.
- (Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom.1 cup spinach (optional), 1 medium avocado (optional)
- Next, add the shiitake on top of the other vegetables.
- Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
- Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
- Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll.
- Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!soy sauce or vegan mayo
Video
Notes
- For tips & tricks, ingredient substitutions, and other information, please see the post above.
- The calorie calculation includes all the optional ingredients but excludes the dipping sauce.