Pom Pom Mushrooms Sushi Rolls
A vegan sushi roll with imitation mushroom crab meat.
Amanda Nicole Smith
raw non-toasted nori sheets
medium sized pom pom mushrooms
vegan butter; or coconut oil.
sushi rice; measured dry
rice vinegar; or apple cider vinegar
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.
Rolling the Sushi
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.