Raw Vegan Shiitake Mushroom Sushi

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Raw vegan sushi is one of the best ways to get creative in the kitchen. You have the ability to make “rice” out of almonds, cauliflower, parsnips, carrots, broccoli, and jicama. This recipe blends almonds and jicama to create a raw rendition of rice, and the flavor it has is almost mind-blowing. There’s a lot of emphasis on this raw “rice” because traditional sushi restaurants focus a lot of attention on making the rice perfect. The rice adds texture to the roll, so it deserves love, time, and patience.

The featured ingredient in this sushi roll is the shiitake mushroom. The secret is to marinate them for at least 30 minutes. Marinating the mushrooms helps to break them down to almost mimic the texture of buttery, high quality fish that melts in your mouth. Add sliced avocado and crunchy cucumber sticks to the mix and you have yourself a delectable raw sushi roll.

The last note we have is to make sure that the nori sheets you buy are not roasted. Nori sheets are completely cleanse-approved if they are not roasted, so be mindful of that when you purchase them. We hope you love the flavor of these rolls and have a great time making them. It’s a wonderful family activity!

Raw Vegan Shiitake Mushroom Sushi
  • Prep Time:30m
  • Total Time:30m


For the Mushrooms

  • 8 shiitake mushroom caps, sliced into strips
  • 1 garlic clove, minced
  • 1/4 c filtered water
  • 2 tbsp. coconut aminos
  • 1 tbsp. green onion, diced
  • pinch cayenne pepper

For the Jicama Rice

  • 6 c jicama, roughly chopped
  • 1/2 c raw almonds
  • 1/4 c raw apple cider vinegar
  • 3 tbsp. raw agave nectar
  • 1 tsp. sea salt

For the Sushi Rolls

  • 8 nori sheets
  • 1 cucumber, cut into strips
  • 1 avocado, pitted, peeled, and thinly sliced


For the Mushrooms

  1. Add all of the ingredients to a medium-sized mixing bowl and toss to combine.
  2. Cover with plastic wrap and let the mushrooms soak up the marinade flavors for 30 minutes. Set aside while you make the rice.

For the Jicama Rice

  1. Place the jicama in a food processor and pulse until you get a rice-like consistency. Add the almonds and pulse until finely chopped.
  2. Spoon the mixture into a cheesecloth and squeeze to remove excess moisture.
  3. Pour the blended rice mixture into a medium-sized bowl and fold in the apple cider vinegar, agave, and sea salt. Mix to combine, taste, and adjust seasonings as needed.

For the Sushi Rolls

  1. Place a nori sheet on a cutting board or sushi rolling mat. Spread about 1/3 cup of the rice all across the nori sheet, leaving about half an inch around the edges.
  2. Place some mushroom strips, cucumber strips, and avocado slices in a row the end of the nori sheet that is closest to you.
  3. Wet your finger and wet the opposing end of the nori sheet. This will help it stick when you roll it up.
  4. Roll it up tightly and press once you complete the roll. Repeat the process until you finish making all the rolls.
  5. Cut the rolls into your desired amount of pieces and enjoy. Serve with optional coconut aminos for dipping.
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