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Pom Pom Mushrooms Sushi Rolls

A vegan sushi roll with imitation mushroom crab meat.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 2
Author: Amanda Nicole Smith


  • 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.

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.