Thin slices of seasoned portabella mushrooms are wrapped around seasoned sushi rice in this easy vegan sushi recipe. #vegan #wfpb
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Portabella Rolls

Thin slices of seasoned portabella mushrooms are wrapped around seasoned sushi rice in this easy vegan sushi recipe. 
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: mushroom sushi
Servings: 10 rolls
Author: Susan Voisin

Ingredients

  • 1 cup vegetable broth
  • 1 tbsp. soy sauce
  • 2 tsp. ginger
  • 2 cloves garlic
  • 1 large portabella mushroom sliced 1/4-inch thick
  • brown sushi rice 1 cup cooked rice mixed with 1 tbsp. seasoned rice vinegar
  • wasabi mayonnaise 1 tbsp. vegan mayo mixed with wasabi paste to taste

Instructions

  • Heat the broth, soy sauce, ginger, and garlic. Add the sliced mushrooms and simmer for 5 minutes or until mushroom slices are tender and pliable. Drain the mushrooms and save the broth for another purpose. (I used it to cook carrot sticks for my daughter’s lunch.) Choose the largest slices of portabella to make the rolls and use the remaining mushrooms for making soup or sushi salad (recipe to come).
  • Form the sushi rice into 10 rectangles, about 2 inches long by 1 inch wide. Place a dab of wasabi mayonnaise on one side of a rice rectangle and center a mushroom over it. Wrap the mushroom around the rice, pressing it into the rice lightly. Set aside and repeat with remaining rice and mushrooms.
  • Serve with additional wasabi mayo and soy sauce for dipping.