I love veggie sushi. One of the local restaurants here makes an amazing marinated shiitake roll that I absolutely adore but since it contains soy sauce, I get a headache if I eat them. They’re so wonderfully delicious that sometimes I get them anyway. I wanted to recreate the flavors at home so I could enjoy them without the pain.
- 4 nori sheets
- 1.5 cups cooked sushi rice (I used a longer grain white rice in these, and it doesn’t work as well, but… it’s what I had!)
- 2-3 portobello mushroom caps, depending on size
- 2 carrots
- 3 green onions
- 1/2 cup vegetable broth
- 1/4 cup coconut aminos
- 1/8 cup brown rice vinegar
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp wasabi powder
Whisk together marinade ingredients and bring to a boil so that all ingredients assimilate and dissolve.
Slice portobello mushrooms and lay out in a thin layer in a high sided pan.
Pour hot marinade over the top and let sit for a half hour. Place in a preheated 350 degree Fahrenheit oven and roast for 15 minutes.
Thinly slice carrots and green onion.
You can follow my directions here for how to roll them!
Serve and enjoy!