Mushroom Sushi

It's always time for sushi and with easy recipe you'll be wanting it all day long. The combination of the cooked and raw vegetables makes for a great texture and flavour. You can never go wrong with sauteed mushrooms! 


  • 250 grams mushrooms
  • Fresh Tarragon 
  • 4 Nori sheets
  • 1 cup sushi rice
  • 3 tbs sushi seasoning (to make the rice)
  • 2 Carrots
  • 1/4 Red Cabbage
  • 100 grams sugar snap peas


  1. Slice the mushrooms. Combine with coconut oil and tarragon and cook on medium heat in a frying pan until mushrooms are cooked through.
  2. Cook sushi rice according to package instructions
  3. Peel carrots and then finely chop all vegetables.
  4. Construct the sushi: Firmly press a quarter of the rice onto a nori sheet, leaving a two cm gap at the top and bottom. Place a quarter of the mushrooms mix and then the vegetables across the middle. Then roll up using the sushi matt. Repeat for all 4 rolls.
  5. Cut rolls in half and serve with soy souse, pickled ginger and wasabi.

Makes 8 sushi rolls

If you make this I would love to know about it! Please share your recreations on instagram and tag me: @emillysonsie #emillysonsie