Sweet 'n' Spicy Shiitake Sushi

Sweet 'n' Spicy Shiitake Sushi

Prep Time: 15 min Cook Time: 15 min Total Time: 30 min Servings: 2

Back when we were about to make the call to transition to a plant-based diet, we knew the one thing that we needed a substitute for pronto was sushi! We fell in love with it in college because of an amazing little Japanese restaurant that was across the street from our freshman dorms. We couldn't get enough and definitely spent entirely too much of our meager funds there! What we have found since then is that plant-based sushi can be truly AMAZING! With the right combination of fresh veggies, flavorful sauces, and delicious sushi rice, you can be in sushi heaven in no time! While there are countless combinations that we love (and plan to share over time!), this sushi roll - filled with shiitake mushrooms, red bell pepper, and green onion - is one of our absolute favorites! The perfect blend of natural sweetness from the red bell peppers and bright spiciness from the sriracha mayo brings out the amazing earthy flavors of the shiitake mushrooms to create an incredibly balanced and flavorful sushi roll - this recipe is sure to please! 


For Filling:

  • 1 cup shiitake mushrooms, sliced
  • 1 red bell pepper, sliced and seeds removed
  • 1/2 cup green onion, julienned

For Sushi Rice:

  • 1 batch sushi rice
  • 1/4 cup rice vinegar
  • 1/4 cup cane sugar
  • 1 tsp salt

For Rolling and Topping:

  • 3 sheets nori
  • 1/4 cup vegan mayo
  • Sriracha to taste (we use about 2 tbsp)
  • 1 cup green onion, sliced
  • Sesame seeds


  1. While the sushi rice is cooking (per package instructions), bring the rice vinegar, sugar, and salt to a simmer. Once the rice is cooked, add the vinegar mixture and thoroughly incorporate. Allow to cool completely.

  2. Place a sheet of nori (shiny side down) on a sushi mat (like this one!).  Spread 1/3 of the rice evenly over the nori, leaving 1/2 inch of a long side of the nori bare. Tip: If you find that the rice is sticking to your hand, you can wrap your hand in cling wrap while spreading the rice. 

  3. Add the fillings along the long end of the rice-covered nori. Line the fillings evenly, and be careful not to go overboard. 

  4. Dampen the bare end of the nori with water. Carefully begin to roll the side with the fillings, holding the fillings in place until they are fully encased. As you roll, use the sushi mat to firmly press the contents in place and create a firm sushi roll. Tip: If you don't have much experience rolling sushi, don't be upset if your first few tries don't turn out well! Practice is definitely the key when it comes to sushi! 

  5. Once your roll is complete, dampen a sharp knife and cut the roll in half. Cut the two halves in half, cleaning the knife between cuts, and then cut the 4 pieces in half to create 8 even sushi pieces!

  6. Mix the mayo and sriracha and use to top the sushi along with the chopped green onions and sesame seeds.

  7. Enjoy!