Marinated Mushroom, Avocado and Cucumber Sushi


  1. Add marinated mushroom ingredients to small bowl and allow to sit on counter or in fridge while you prepare the rest of the ingredients.

  2. Cook the rice. I really like to use a rice maker for this, but if you don't have one on hand follow the package instructions using a saucepan.
    *Be sure to rinse whatever type of rice you use thoroughly in a mesh strainer until the water runs clear (it will be cloudy at first). This ensures the rice doesnt turn into a sticky blob. Should take 22-25 minutes.
    **I've found you'll use about ½ a cup less water if your using a rice maker than you would on the stove.
    ***Double check the water:rice ratio for the specific kind of rice your using. Remember you can always add more water while it's cooking if it seems it needs it. Be easy - cooking perfect rice is hard!

  3. Prep sushi veggies, sauces, and gather the rest of the ingredients.

  4. Once rthe ice is cooked, let it cool a bit before working with it. Then assemble sushi and serve. Check out the blog post below to check out our "How To: Rolling Sushi" blog post.


Marinated Mushrooms

  • 1 ½ cup sliced mushrooms (white, baby bella, or crimini)

  • 1 tbsp tamari (or soy sauce/coconut aminos)

Sushi Rice 

  • 2 cups uncooked rice

  • 2-3 cups water 

Sushi Veggies 

  • 1 ripe avocado (sliced)

  • 1 medium cucumber (sliced)

  • 2-3 tbsp sesame seeds (optional)

  • 5-6 sheets sushi nori (or soy paper wraps)

  • 1 small bowl of water


  • pickled sushi ginger

  • sweet chili sauce

  • wasabi

  • tamari or soy sauce

Tamari Mustard Dipping Sauce 

  • ½ tsp mustard (I like brown mustard, yellow works fine too)

  • 1 tsp tamari (or soy sauce)

  • ½ tsp water


  • 1 bamboo rolling mat (placed inside a large ziplock bag - optional but I find sushi easier to roll this way)