Name: Raw Vegan Sushi Recipe
Prep time: 30 min
Total time: 3 h 40 min
Cuisine: Vegan
Ingredients: 7 shiitake mushrooms (or chestnut mushrooms); 2 tbsp apple cider vinegar; 3 tbsp olive oil; 2 tbsp tamari; 2 medium-sized parsnips; 1/2 tsp salt; 1/2 cup pistachios; 4 chives; 2 tbsp black sesame seeds; 2 tsp olive oil; 1/3 cup barley or red miso; 2 tbsp umeboshi plum vinegar; 1 inch piece ginger, peeled; 2 tbsp maple syrup; 1/2 clove garlic; 2 tbsp water; 1 1/2 tbsp cold-pressed sesame oil; 1/2 tsp toasted sesame oil; 2 nori sheets (untoasted); 1/4 red bell pepper; 1/2 avocado; 0.1 oz salad cress (about a small handful)

Ingredients

7 shiitake mushrooms (or chestnut)

2 tbsp apple cider vinegar

3 tbsp olive oil

2 tbsp tamari

2 medium parsnips

1/2 cup pistachios

1/2 tsp salt

4 chives

2 tbsp black sesame seeds

2 tsp olive oil

1/3 cup barley or red miso

2 tbsp umeboshi plum vinegar

1 inch ginger, peeled

2 tbsp maple syrup

1/2 clove garlic

2 tbsp water

1 1/2 tbsp cold pressed sesame oil

1/2 tsp toasted sesame oil

2 nori sheets (untoasted)

1/4 red bell pepper

1/2 avocado

Small handful of salad cress (about 0.1 oz)

Instructions

Step 1: Wipe clean the mushrooms with a damp paper towel and slice thinly. If using shiitake, cut away the stems as they can be tough.

Step 2: Combine the mushrooms with apple cider vinegar, 3 tbsp olive oil, and 2 tbsp tamari in a bowl. Allow to marinate for at least 30 minutes, preferably a few hours, so flavors deepen and mushrooms soften.

Step 3: Store the marinated mushrooms in a sealed container in the fridge for up to 3 days if not using immediately.

Step 4: Peel, trim, and roughly dice the parsnips into large pieces.

Step 5: Place the parsnip, pistachios, salt, chives, black sesame seeds, and 2 tsp olive oil into a food processor. Pulse until the parsnip resembles rice grains in texture.

Step 6: In a high-speed blender, combine miso, umeboshi plum vinegar, ginger, maple syrup, garlic, water, cold pressed sesame oil, and toasted sesame oil. Blend until completely smooth.

Step 7: Store this sauce in an airtight container in the fridge for up to 2 weeks.

Step 8: Place one nori sheet on a rolling mat with one edge lined evenly with the mat’s edge closest to you.

Step 9: Layer a small amount of the parsnip “rice” along the middle of the nori sheet from left to right, followed by marinated mushrooms, sliced red bell pepper, avocado slices, and salad cress. Avoid overfilling for easier rolling.

Step 10: Using the mat, pick up the edge of the nori closest to you and roll forward tightly, enclosing the filling. Pull the mat as you roll to keep the sushi compact.

Tips & Variations

For softer mushrooms, marinate shiitake for several hours; chestnut mushrooms take longer but offer a nice texture.

Substitute pistachios with cashews or almonds for a different nutty flavor.

Add finely chopped carrot or cucumber for extra crunch and color.

Serve with tamari or a dipping sauce of your choice for extra umami.

Storage

Keep leftover marinated mushrooms in a sealed container in the fridge for up to 3 days. The miso sauce can be stored refrigerated for up to 2 weeks. Prepare sushi fresh for best texture, but unrolled ingredients can be stored separately and assembled just before serving. Reheat is not applicable as this is a raw dish.

FAQs

Can I use other types of mushrooms?

Yes, chestnut mushrooms are a good alternative if shiitake aren’t available. Just note the texture may be slightly different and marinating time might need adjustment.

How do I roll sushi without a mat?

If you don’t have a rolling mat, you can carefully use a clean kitchen towel covered with plastic wrap to help roll the sushi tightly. Alternatively, roll gently by hand on a flat surface.