Lion's Mane Sushi
A creative twist on sushi—vegan rolls filled with sautéed crab-like lion's mane mushrooms, julienned carrots, cucumber, cabbage, and avocado over fragrant sushi rice. Ideal for a healthy meal that’s as eye-catching as it is delicious!
Servings: 24 rolls
Ingredients
- 2 nori sheets
Rice
- 1 cup sushi rice
- 1 cup water
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp coconut sugar
Imitation Crab Meat
- 2 medium lion's mane mushroom
- 1 tbsp Miyoko's butter or any kind of butter
- 1 tbsp low sodium tamari or soy sauce
Veggie Filling
- 1 small carrot julienned
- 1 small cucumber julienned
- 1/4 cup cabbage
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice thoroughly to remove excess starch.
- Combine the rice and water in a rice cooker (or pot). Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for an additional 10 minutes.
- Gently stir in the rice vinegar and coconut sugar until well combined.
Sauté theLion's Mane Mushrooms
- Heat the vegan butter in a skillet over medium heat.
- Add the sliced pom pom mushrooms and sauté for about 3 minutes on each side.
- Splash in the soy sauce and cook until the mushrooms are nicely crisped on both sides (about 6 minutes total). Remove from heat.
Prepare the Veggie Filling
- Using a sharp knife, thinly slice the carrot, cucumber, cabbage, and avocado into thin, uniform strips.
Assemble & Roll the Sushi
- Lay a piece of plastic wrap on a flat surface.
- Spread a thin, even layer of rice (about the length of one nori sheet) onto the plastic wrap, pressing it firmly.
- Place a nori sheet on top of the rice.
- Arrange the veggie strips and sautéed mushrooms evenly along the nori.
- Roll the sushi as tightly as possible, using the plastic wrap to help form a compact roll.
- With the plastic wrap still on, dip a sharp knife in water and cut the roll into 1-inch slices.
- Optionally, top with extra avocado slices for garnish.
