Pom Pom mushrooms are the crab meat of mushrooms, which is why they’re the perfect mushrooms for vegan sushi. They may be hard to come by, but if your lucky you may have a farmer that specializes in mushrooms at your local farmers marker.
I got these mushrooms from The Mushroom Stand at Central Farmers Market in Bethesda Maryland.
I highly recommend pom pom mushrooms, as they’re meaty texture and adaptable flavor is the perfect meat substitute. I can think of a couple ways to use these mushrooms, like vegan crab cakes yum! That will be my next adventure.
Of course you can use any kind of mushrooms, portobellos work too, but are more “slippery” in texture.
To cook these mushrooms, I heated up some earth balance vegan butter in my cast iron pan and sautéed them on medium for about 3 minutes, then I added a splash of soy sauce and cooked them until they were crispy on both sides, about 6 minutes total.
For the veggies I used thinly sliced carrots, cucumbers, cabbage, and avocado. For the seaweed, which gives the sushi a fishy taste without fish, I used raw non-toasted nori sheets.
Perhaps the hardest part about this recipe is rolling the sushi. After make a couple of sushi rolls, I opted for the easy way out and made sushi bowls instead.
I’m not a pro sushi roller, but I find plastic wrap to work really well. I put the plastic wrap on a plate, then I made a thin layer of rice, the length of the nori sheet. Next I smushed the nori sheet onto the rice, piled my veggies and mushrooms on top and lastly rolled it as tight as I possibly could. I see the professional sushi rollers cutting the sushi with the plastic wrap on to make sure it doesn’t deform, I find this to work really well. The trick is to have a super sharp knife, and dip it in water so it glides, a dirty knife will get stuck and be more difficult to work with.
I hope you enjoy these pom pom mushrooms as much as Dominick and I did, they’re certainly a nice addition to our vegan meat substitutions.
- 2 raw non-toasted nori sheets
- 2 medium sized pom pom mushrooms
- 1 tbsp vegan butter; or coconut oil.
- 1 tbsp soy sauce
- 1 cup sushi rice; measured dry
- 1 tbsp coconut sugar
- 1 tbsp rice vinegar; or apple cider vinegar
- 1 small carrot
- 1 avocado
- 1/2 cucumber
- 1/4 cup cabbage
- Start cooking rice first, Make sure you rinse the rice thoroughly before cooking to remove excess starch, or you will end up with gooey rice.
- Slice the carrots thin, then cut them into thin strips.
- Slice the cucumbers the same way as the carrots.
- Thinly slice the cabbage.
- Take off the avocado skin and remove the pit, with the avocado facing down, thinly slice long ways.
- Slice the pom pom mushrooms about 1/2 inch thick, they will cook down so don't cut them too thin.
- Heat up vegan butter in a skillet, once it's sizzling, add in the mushrooms. Add in a splash of soy sauce and cook mushrooms for 3 minutes each side.
- Once the rice is done cooking, stir in the vinegar and sugar.
- Place a piece of plastic wrap on a flat surface.
- Make a thin layer of rice the length of the nori sheet, press the rice down firmly.
- Add the nori sheet on top, then add your veggies, and lastly your mushrooms on top.
- Roll the sushi as tight as you can.
- Leave the plastic wrap on, wet your knife and slice the sushi 1 inch thick.
- Remove the plastic wrap and optionally add slices of avocado on top.
- Sushi stores up to 2 days in the refrigerator in an airtight container.