Raw Vegan Sushi With Marinated Mushrooms

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While people are cleansing, one of the most common questions we receive is, “Can I eat sushi?” You cannot eat rice or raw fish, but you can make several raw vegan renditions of sushi. This recipe uses parsnips to make the rice, and we love that because parsnips are nutritious root vegetables that people underutilize.

Outside of the rice, the featured ingredient (the meat if you will) is the marinated mushrooms. The key here is to let them marinate for a couple hours. You can get away with marinating them for 30 minutes, but the flavors intensify the longer you let them marinate. There are other filling ingredients, but you can add ones that you prefer, so long as they are cleanse approved.

Raw Vegan Sushi With Marinated Mushrooms
  • Prep Time:20m
  • Total Time:20m


For the Marinated Mushrooms

  • 1 1/2 c button mushrooms, thinly sliced & stems removed
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. olive oil
  • 2 tbsp. coconut aminos

For the Parsnip Rice

  • 2 parsnips, peeled and chopped
  • 1/2 c raw pistachios
  • 1/2 tsp. sea salt
  • 1/4 c chives, chopped
  • 2 tbsp. raw sesame seeds
  • 2 tsp. olive oil

For the Sushi

  • 4 nori sheets (not roasted)
  • 1/2 c red bell pepper, thinly sliced
  • 1/2 avocado, peeled and thinly sliced
  • 1/2 c carrot, thinly sliced
  • 1/2 c purple cabbage, thinly sliced
  • coconut aminos (for serving)


For the Marinated Mushrooms

  1. Add the sliced mushrooms to a medium-sized mixing bowl and pour in the apple cider vinegar, olive oil, and coconut aminos.
  2. Toss to ensure the mushrooms are evenly coated, cover the bowl with plastic wrap, and let them marinate in the fridge for 30 minutes to several hours.

For the Parsnip Rice

  1. Add all of the ingredients to a food processor and pulse until you get a rice like consistency.
  2. You may need to stop blending, scrape down the sides of the processor bowl, and continue blending to ensure that everything is thoroughly mixed.

For the Sushi

  1. Place one nori sheet on a rolling mat or cutting board and spread an even layer of parsnip rice on the nori. Make sure that you do not overfill and leave a strip of nori so you can seal the roll.
  2. Place some of the mushrooms and rest of the filling ingredients in a line on the edge closest to you. Roll it up and press it to seal the sushi roll.
  3. Cut the roll as you please and then finish making the remaining rolls. Serve with optional coconut aminos. Enjoy!