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Vegan Sushi


  • 3 Sushi Seaweed Sheets
  • 1 cup Sushi Rice
  • 3 ea Baby Portabello Mushrooms
  • 1/2 Avocado
  • Pinch of Sea Salt
  • Hand Full of Spinach
  • Dipping Sauce
  • 6 oz Soy Sauce
  • 12 Tbsp Brown Sugar
  • 3 Tbsp Apple Cider Vinegar


  • Boil the Sushi Rice until tender. Then let it cool.
  • Gently place 1 seaweed sheet on a hard surface and evenly spread 1/3 of the Sushi Rice onto it. Smooth out the rice until it is flat.
  • Slice the avocado, mushrooms, and spinach then place them in a straight line (side by side) onto the Sushi Rice.
  • Tightly roll end to end of the seaweed with all ingredients then slice with a sharp knife.
  • Repeat this process for the other 2 seaweed sheets.
  • For the Dipping Sauce: Combine all ingrendients together in a small bowl then whisk until smooth.