Vegan grilled mushroom sushi that’s dairy free, soy free, and delicious for snacks and lunches, alike!
King trumpet mushroom recipe
Slice the mushrooms into 8 even strips ~1/4 inch thick. Mix the marinated mushroom ingredients (except the mushrooms) in a bowl.
Heat your grill or grill pan over medium heat. Lightly oil. Cook until you get grill marks and the mushrooms soften, ~3 minutes per side, basting with the marinade.
Step by step grilled trumpet mushroom vegan sushi
Split the rice into 8 equal parts. With wet hands, press each part into the side wall of a rectangular container as shown in the photo or form with your fingers. Pack it in firmly so it comes out as one piece. Repeat 7 more times.
Top each rice rectangle with one piece of the cooked mushroom. Wrap each with one of the nori strips and enjoy!
Vegan sushi tips & notes
- Keep your hands very wet when working with the cooked sushi rice. Rice will stick to dry hands, but not wet hands.
- Make the rice an hour in advance so it has plenty of time to cool and you don’t feel rushed.
- Use a rectangular/square plastic, glass, or metal container to form the rice rectangles.
Here’s another delicious vegan sushi… marinated tofu musubi!
Ingredients used in this Trumpet Mushroom Vegan Sushi
Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you.
Grilled Trumpet Mushroom Vegan Sushi
Vegan grilled mushroom sushi that's dairy free, soy free, and delicious for snacks and lunches, alike!
Ingredients
Marinated Tofu
- 4 king trumpet mushrooms
- 1 tbsp brown sugar
- 2 tbsp coconut aminos or sub. liquid aminos or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 1 tbsp fresh garlic minced
- 2 scallions finely sliced
Sushi Rice
- 1 cup sushi rice or short grain rice
- 1 cup water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tbsp sea salt
Other
- 2 sheets nori seaweed cut into 1.5″ strips (8 strips needed)
Instructions
Sushi Rice
Rinse the rice in water until it runs clear, ~3 times.
Place the rice and water in a small saucepan over high heat. Bring to boil, then reduce to simmer and cover. Cook 15 minutes, then remove from heat, and let stand for 10 more minutes.
In the meantime, combine the rice vinegar, sugar, and salt in a bowl. Mix until melted. You can use the microwave to help melt the sugar and salt by microwaving on high for 30 seconds.
When the rice is cooked, transfer to a bowl, add the vinegar mixture, and mix/fluff with a fork. Let it cool to room temperature before making the sushi.
Marinated Mushrooms
Slice the mushrooms into 8 even strips ~1/4 inch thick.
Mix the marinated mushroom ingredients (except the mushrooms) in a bowl.
Heat your grill over medium heat. Oil. Cook until you get grill marks and the mushrooms soften, ~3 minutes per side, basting with the marinade.
Mushroom Sushi
Split the rice into 8 equal parts. With wet hands, press each part into the side wall of a rectangular container as shown in the photo or form with your fingers. Pack it in firmly so it comes out as one piece. Repeat 7 more times.
Top each rice rectangle with one piece of the cooked mushroom. Wrap each with one of the nori strips and enjoy!
Recipe Notes
Keep your hands very wet when working with the cooked sushi rice. Rice will stick to dry hands, but not wet hands.
Make the rice an hour in advance so it has plenty of time to cool and you don’t feel rushed.
Use a rectangular/square plastic, glass, or metal container to form the rice rectangles.
