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If you have read my previous post you will know how I started on this journey of eating plant-based, although from day one there was always one food I truly struggled giving up… SUSHI. Michael and I decided (in the early stages of transition) that we would allow ourselves a sushi date on special occasions like a birthday or anniversary, although this was a huge problem as it really made cutting that final string more difficult than it needed to be! As of January the first 2018, we have fully cut non-vegan sushi from our diets!It was pretty clear that after learning the negative effects of animal products on the human body, each piece of salmon sushi felt more and more conflicting. We went from full-on sashimi eaters to ordering pieces with majority rice and cringing at the thought of how we used to devour salmon slabs at the ready.

Once I had made my own vegan sushi at home I realised that the small piece of fish would never be missed again. I decided to try out a combination that was a little different, although to my surprise it was absolutely perfect! Not too bad for a first attempt? I think not!

This recipe is a super simple one, although it is packed with flavour. This combination is the perfect reason to try out a sushi recipe at home, I really could not recommend it more! I used the cucumber and avocado interchangeably, cucumber in the first 5 rolls and avocado in the remaining 5! The cucumber adds an amazing freshness and crunch factor, while the avocado is, well, it’s avocado. What’s not to love?

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The preparation of the rice is the most timely aspect of this recipe, although while the rice is cooking on the stove you can get to work slicing up those fruits and vegetables and pop the brown mushrooms into the oven to get soft and juicy.


Serves: 2-3

Prep time: 45-60 minutes

Rolling time: 10 minutes


Sushi rice – cooked as per package instructions (incl. rice vinegar, salt & sugar)

10 sheets Nori

6 big brown mushrooms

1 ripe mango

1 ripe avocado

1 cucumber

Sesame seeds (optional)


Low sodium soy sauce or any dipping sauce of your choice

Pickled ginger


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Cook the rice as per package instructions. This should include the use of rice vinegar,  along with a small amount of salt and sugar.

Place the brown mushrooms into the oven with a drizzle of olive oil and a sprinkle of salt. If you would like a spicy mushroom variation, top with dried chilli flakes.

While the rice and mushrooms are cooking, begin to slice up the cucumber, mango and avocado into long and thin slices. Try to keep the sizes similar to ensure easier rolling later on.

Once the rice is cooked, place it in a colander and rinse gently with cooler water to bring the temperature down. Then add the rice vinegar, salt and sugar mix and combine well.

Remove the mushrooms from the oven once they have browned and softened and slice into long strips.

Place a sheet of nori onto a rolling mat and cover about one third to half the sheet with the sushi rice. Trick: keep a bowl of water nearby to help with sticky fingers!

Begin to add the cucumber/avocado, mango and mushroom to the roll.

Gently and slowly roll the nori, as tightly as possible.

To close the sheet, wet the end strip of nori and stick it down.

To serve:

Cut the rolls into bite sized pieces or enjoy as a sushi burrito. We did both!

Serve with pickled ginger, low sodium soy sauce and wasabi, and top with sesame seeds. You could even add a drizzle of vegan sriracha mayo if desired! The combination of a bit of spice and the mango is delicious!

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