If you’re searching for a delightful twist on traditional sushi, you’re going to love this Roasted Mushroom Maki Sushi Recipe. It’s packed with rich, umami-packed shiitake mushrooms and a vibrant carrot-ginger dipping sauce that totally elevates every bite. Whether you’re a sushi pro or a newbie, I promise this recipe will become your new favorite way to enjoy hand-rolled sushi right at home!

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Why You’ll Love This Recipe

Amazing Umami Flavor: Roasted shiitake mushrooms bring a meaty, savory depth that sushi lovers will adore.
Fresh & Vibrant: The carrot-ginger dipping sauce adds a bright, creamy zing that balances the earthiness perfectly.
Fun & Easy to Make: Rolling sushi may seem intimidating, but I’ll walk you through how to nail it every time.
Healthy & Vegetarian: A wholesome option that’s packed with veggies and whole grains, perfect for mindful eaters.

The image shows a round white plate holding eight sushi rolls arranged in a circle with one roll in the center. Each roll has a dark seaweed outer layer, filled with light brown rice, small green pieces of avocado, and purple cabbage inside. Small green sprouts are scattered on top of some rolls and around the plate. To the top right, a woman's hand is using wooden chopsticks to pick up one sushi roll. Around the plate, there are small white bowls with orange sauce, pickled ginger, and black and white sesame seeds. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work harmoniously to create layers of texture and flavor—from roasted mushrooms that are slightly caramelized to the refreshing crunch of cucumber and cabbage. Let me share a few tips about choosing the best ingredients so your rolls come out perfect every time.

Shiitake mushrooms: Opt for fresh, plump shiitakes with firm caps; the meaty texture really holds up well when roasted.
Extra-virgin olive oil: Use a good quality one for both roasting mushrooms and the dipping sauce—it adds richness without overpowering.
Tamari: A gluten-free alternative to soy sauce that adds salty depth; it’s essential for that savory mushroom glaze.
Carrots: Roasted carrots lend a natural sweetness to the dipping sauce; I like chopping them uniformly so they blend smoothly.
Ginger: Fresh minced ginger in the sauce gives a fresh zing that wakes up your palate.
Short grain brown rice: Rinsed well to avoid stickiness and delivers a nuttier flavor than white rice, adding a healthy boost.
Rice vinegar & cane sugar: These balance the sushi rice with a subtle sweet-tart dressing that makes every bite irresistible.
Nori sheets: Make sure you pick the shiny side down and that they’re fresh to avoid any bitterness.
Red cabbage & cucumber: Thinly sliced for crunch and color—these veggies brighten up each bite.
Avocado: Adds creaminess and richness that pairs beautifully with earthy mushrooms.
Sesame seeds: For a nutty sprinkle that finishes the rolls with a delightful crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to switch things up with this Roasted Mushroom Maki Sushi Recipe depending on what’s in season or what I feel like eating. Making it your own is part of the fun, so don’t hesitate to experiment!

Variation: Swap shiitake mushrooms for portobello or oyster mushrooms for a different earthy twist—my family once had a fun date night trying all three.
Variation: Add a smear of wasabi mayo inside the rolls for a spicy kick that wakes up the whole plate.
Variation: Try using white sushi rice instead of brown for a softer, stickier texture if you prefer traditional sushi rice.
Variation: For a gluten-free version, double-check your tamari and rice vinegar labels to ensure no hidden gluten.

How to Make Roasted Mushroom Maki Sushi Recipe

Step 1: Roast Those Shiitakes & Carrots for Maximum Flavor

Preheat your oven to 400°F. Toss the shiitake mushrooms with olive oil and tamari until they’re well-coated. Spread them in a single layer on a parchment-lined baking sheet. On a separate smaller baking sheet, spread the chopped carrots. Pop both trays into the oven—mushrooms will roast for about 25-30 minutes until edges start browning deliciously, and carrots for the dipping sauce just need the same time to soften. I learned that roasting really draws out the mushrooms’ deep umami and sweetens the carrots naturally, which makes this sushi extra special.

Step 2: Whip Up Your Creamy Carrot Ginger Dipping Sauce

Throw the roasted carrots, water, olive oil, rice vinegar, minced ginger, and a pinch of sea salt into your blender. Blend until creamy and smooth—you want a consistency that clings nicely when you dip your sushi. Chill the sauce while you finish the rest of the recipe. It’s a game-changer, trust me.

Step 3: Perfect the Sushi Rice Base

Rinse your short grain brown rice really well until the water runs almost clear—that helps with texture. Combine rice, water, and a teaspoon of olive oil in a saucepan, bring it to a boil, then reduce heat, cover, and simmer for 45 minutes. Let it sit covered off the heat for another 10 minutes to steam fully. Fluff it gently with a fork, then fold in rice vinegar, cane sugar, and sea salt while the rice is still warm. This combination gives you the perfect balance of sticky, tangy, and subtly sweet rice every time.

Step 4: Assemble Your Roasted Mushroom Maki Sushi Recipe like a Pro

Place a bowl of water and a clean kitchen towel nearby — your hands will get sticky! Lay one nori sheet glossy side down on a bamboo sushi mat. Wet your fingers and press a handful of sushi rice onto the lower two-thirds of the nori in an even layer. Keep it thin but cover evenly. At the base of the rice, line up some roasted mushrooms, red cabbage, cucumber strips, and avocado slices—but don’t overfill or the roll will tear. Use the bamboo mat to tuck and roll tightly, then gently press it to shape. Repeat with the remaining sheets.

Step 5: Slice, Sprinkle, and Serve

Use a very sharp chef’s knife to slice your rolls into bite-sized pieces. Wipe the knife clean and slightly dampen between cuts to keep the slices neat. Sprinkle with sesame seeds, plate your sushi rolls with the carrot ginger dipping sauce, tamari for extra saltiness, and some pickled ginger on the side if you like. The first time I tried this, I was amazed at how fresh and vibrant homemade sushi could be—even without fish!

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Pro Tips for Making Roasted Mushroom Maki Sushi Recipe

Don’t Skip Rinsing Rice: It really makes a difference in preventing clumpy rice that’s hard to spread.
Keep Hands Wet: This prevents rice from sticking to your fingers and helps spread it smoothly.
Use a Sharp Knife: A dull knife will crush your rolls rather than slicing cleanly—wipe blade often for neat cuts.
Don’t Overfill Rolls: Too many fillings can tear the nori and make rolling difficult—less is more!

How to Serve Roasted Mushroom Maki Sushi Recipe

The image shows twelve sushi rolls neatly arranged in a 3 by 4 grid on a light brown wooden board with parallel stripes. Each sushi roll has an outer layer of dark seaweed wrap, then a thick layer of white rice mixed with light tan grains, filled with small pieces of green avocado, dark brown mushrooms, and thin strips of purple cabbage. One sushi roll in the bottom right corner has some small green sprouts on top. Surrounding the wooden board on a white marbled surface are several small white bowls: one with yellow pickled ginger on a blue and white plate, another with light brown dipping sauce with an orange tint, and a small bowl with black and white sesame seeds. To the right of the sushi board are two wooden chopsticks with dark blue floral-patterned handles held together by a white rabbit-shaped chopstick rest. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle toasted sesame seeds generously over the sliced rolls for that little nutty crunch. Sometimes, I add a few microgreens or thinly sliced scallions on top for an extra pop of fresh color and a subtle onion kick that my guests always appreciate.

Side Dishes

Side dishes like miso soup, seaweed salad, or edamame steamed with a touch of sea salt are perfect companions. I especially love serving a crisp cucumber sunomono salad alongside for a refreshing contrast.

Creative Ways to Present

For special occasions, I like arranging the maki rolls on a wooden sushi board with small bowls of various dipping sauces: the carrot ginger sauce you make here, classic tamari, and spicy mayo. Adding edible flowers or colorful pickled veggies on the side makes it feel like a fancy sushi bar experience right in your kitchen.

Make Ahead and Storage

Storing Leftovers

To store any leftover sushi, wrap the rolls tightly in plastic wrap and place in an airtight container in the fridge. It’s best within 24 hours to maintain freshness since the nori can get soggy. I learned the hard way that sushi isn’t really ideal for long storage, but quick fridge meals are totally doable.

Freezing

Freezing is not recommended for this Roasted Mushroom Maki Sushi Recipe because the texture of the rice and nori will degrade when thawed. I usually just make fresh batches to enjoy the best flavors and textures.

Reheating

If you really want to reheat leftover rolls, I suggest gently warming the rice portion in a microwave (covered to retain moisture) and then re-assembling the rolls with fresh nori and veggies. But honestly, fresh is always better with sushi!

FAQs

Can I use other types of mushrooms in this maki sushi recipe?

Absolutely! While shiitake mushrooms provide classic umami and texture, you can substitute portobello, cremini, or oyster mushrooms. Just roast them the same way to bring out their flavor.
How do I prevent the sushi rice from getting sticky and hard to work with?

Rinsing the rice well before cooking removes excess starch that causes stickiness. Also, keep your hands wet while spreading the rice so it doesn’t cling too much, making the process smoother.
Can I make this recipe gluten-free?

Yes! Just make sure to use gluten-free tamari and check your rice vinegar label. The rest of the ingredients are naturally gluten-free.
Is the carrot ginger dipping sauce necessary?

While the rolls taste great on their own, this sauce adds a creamy, slightly sweet zing that perfectly complements the roasted mushrooms and veggies—it’s my favorite part of this recipe!

Final Thoughts

This Roasted Mushroom Maki Sushi Recipe holds a special place in my kitchen because it brings together simple, wholesome ingredients into something truly memorable and fresh. Rolling sushi at home can be so satisfying and way more adaptable to your tastes than takeout. So go ahead—grab some mushrooms, get rolling, and enjoy a fun cooking adventure that ends with delicious, vibrant sushi everyone will rave about!