A simple vegan sushi idea, this marinated mushroom, avocado, and cucumber sushi is super simple to whip up. Plus, it's way cheaper than takeout!
I love sushi. It's delicious with fresh fish, but finding sushi grade fish in the mountains of Colorado is... difficult. Trust me though, with this marinated mushroom, avocado and cucumber sushi, you won't even miss the fish!
Sushi is great because you can put pretty much anything in it. I have made this recipe with the addition of julienned jalapenos, cream cheese and bacon. It's delicious - think jalapeno popper - but inside sushi. Sounds bomb right? Proof that are so many delicious combinations to put inside sushi *besides* sushi grade fish.
I go through phases of this as a weekly meal in my house. Sometimes I make it themed, and sometimes it is a great way to use up loose ends of veggies.
The marinated mushrooms in this sushi is the star component. To prepare them, all you do is add sliced mushrooms to tamari or soy sauce and let it sit while you prep the rest of the ingredients. When your ready to roll, the mushrooms will have softened and taken on the flavor of the tamari marinade.
If you are new to rolling sushi, check out our How To: Roll Sushi blog post!
Home Cook Hack:
For On-The-Go Sushi:
I typically have precooked rice on hand that I will lightly reheat and add to a sheet or nori. Then, I'll slice and toss whatever veggies I have floating around in the fridge for the filling. For the sake of time, just roll sushi and forgo cutting it, eating it like you would a burrito (see the pic below)!
Marinated Mushroom, Avocado & Cucumber Sushi
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 rolls 1x
Ingredients
Marinated Mushrooms
- 1 ½ cup sliced mushrooms (white, baby bella, or crimini)
- 1 tbsp tamari (or soy sauce/coconut aminos)
Sushi Rice
- 2 cups uncooked sushi rice (basmati works well too)
- 2-3 cups water (see notes below for water recommendations)
Sushi Veggies
- 1 ripe avocado (sliced)
- 1 medium cucumber (sliced)
- 2-3 tbsp sesame seeds (optional)
- 5-6 sheets sushi nori (or soy paper wraps)
- 1 small bowl of water
To Serve
- pickled sushi ginger
- sweet chili sauce
- wasabi (I use a powder that I add water too )
- tamari or soy sauce
Tamari Mustard Dipping Sauce
- ½ tsp mustard (I like brown mustard, yellow works fine too)
- 1 tsp tamari (or soy sauce)
- ½ tsp water
Sushi Assembly
- 1 bamboo rolling mat (placed inside a large ziplock bag - optional but I find sushi easier to roll this way)
Instructions
- Add marinated mushroom ingredients to small bowl and allow to sit on counter or in fridge while you prepare the rest of the ingredients.
- Cook the rice. I really like to use a rice maker for this, but if you don't have one on hand follow the package instructions using a saucepan.
*Be sure to rinse whatever type of rice you use thoroughly in a mesh strainer until the water runs clear (it will be cloudy at first). This ensures the rice doesnt turn into a sticky blob. Should take 22-25 minutes.
**I've found you'll use about ½ a cup less water if your using a rice maker than you would on the stove.
***Double check the water:rice ratio for the specific kind of rice your using. Remember you can always add more water while it's cooking if it seems it needs it. Be easy - cooking perfect rice is hard! - Prep sushi veggies, sauces, and gather the rest of the ingredients.
- Once rthe ice is cooked, let it cool a bit before working with it. Then assemble sushi and serve. Check out the blog post below to check out our "How To: Rolling Sushi" blog post.
Notes
*lasts in fridge a few days. To get more shelf life out of the rice, it's better to leave everything unassembled, then heat up the rice and assemble on the spot.
Did You Make This Recipe? Let Us Know Below!