A savory plant-based sushi recipe that combines marinated shiitake mushrooms with sautéed kale and slices of plum for a hint of sweetness then dipped in a homemade plum dipping sauce!
This is a sponsored post written by me on behalf of Nature’s Greens. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
My sushi consumption lately has been through the roof, and I’m diggin’ it y’all! Contrary to how it looks, sushi is actually a very easy meal to make. My two-and-a-half year old son even loves it (go figure), so that makes it an extra easy dinner decision, at least to satisfy the fleeting toddler’s tastebuds. I find the sushi combinations to be endless- even as you step into vegan sushi.
Since we eat with our eyes first, this Shiitake Kale and Plum Sushi recipe will trick even the rawest sushi lovers with that tuna-looking plum, and once they taste it, they will undeniably fall in love with this plant-based alternative. And if you’re already on team veggie sushi, well this roll will not disappoint!
If you’ve spent some time on my blog, you must have noticed I’m a kale fanatic… kale me crazy but kale is life. So any time I can sneak the God of all greens in a recipe, I do it. In this Shiitake Kale and Plum Sushi recipe I used Nature’s Green’s Organic Tuscan Kale and it was perfect!
Other than the difference in appearance and texture to its curly kale cousin you may be more familiar with, Tuscan kale (also called Lacinato kale, black kale, or dinosaur kale) by no means pales in comparison when it comes to it’s nutritional value. In fact, Tuscan kale contains more beta-carotene, that’s right- and it’s not orange like carrots! Now I’m not knocking curly here, because I love ALL kale, just a fun fact for you if you’re not a huge carrot fan like myself.
I love that Nature’s Greens (WP Rawl) is a family farm that started in 1925 with nine family members still on staff and that they are dedicated to wholesome vegetables! I love supporting small (big!) businesses, especially when they are dedicated to integrity, safety, sustainability, social responsibility, teamwork, partnerships, and innovation.
Just remember, the more you roll, the easier it becomes, so just start doing it! So head on over to NATURE’S GREENS to find in a store near you and get rollin’! As always I love to see your re-creations of my recipes so be sure to tag me on Instagram or Facebook!
If you happen to like vegan sushi, check out my SPICY SWEET POTATO SUSHI or my AVOCADO + PEANUT SUSHI WITH MAPLE PEANUT SAUCE
and if you’re a kale fanatic like me, be sure to check out my KALE + BABY PORTABELLA GRILLED “CHEESE” WITH BOURBON PEAR JAM recipe!
Also! Here’s a helpful recipe on how to roll your sushi inside out!
- 5 nori sheets
- 4-6 servings sushi rice (calrose rice works well, cooked according to package directions)
- 5 oz tuscan kale, (I used Nature's Greens)
- marinated shiitake mushrooms, (recipe below)
- 3 plums, (1 for the sushi and 2 for the plum sauce)
- plum dipping sauce, (recipe below)
- sesame seeds for garnishing, (opt)
Marinated Shiitake Mushrooms
- 5 oz shiitake mushrooms
- 1 tbsp olive oil
- 2 tbsp gluten-free soy sauce/tamari/liquid aminos
- 2 tbsp maple syrup
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Plum Dipping Sauce
- 2 lg plums, diced
- 1/4 cup maple syrup
- 1 tbsp minced garlic
- 1/4 cup liquid aminos
- 2 tbsp apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/2 tsp red pepper flakes (opt)
- Start by marinating your mushrooms. You can do this ahead of time and keep in your fridge until you're ready to make your sushi!
- Place the shiitake mushrooms in a medium bowl and add all the marinade ingredients. Stir to combine well and coat all the mushrooms. Cover and store in your fridge until ready to roll your sushi
- Next, make your plum sauce. In a small sauce pan over medium-high heat, add all ingredients and bring to a boil. Turn down the heat to medium and let it simmer for about 5 mintues. Transfer the sauce to a blender/food processor and blend until smooth. Place in a covered container and chill in the freezer to chill fast or fridge if you make it ahead of time
- When you're ready to make your sushi, make the rice according to package directions. I make 6 servings worth of rice
- ** NOTE: I have found warm, sticky rice works the best for rolling. Place the rice in the freezer to cool down if it is still too hot to touch. I also have a bowl of water to keep my fingers wet while rolling to make it easier (since the rice is so sticky)
- While your rice is cooking, sautee your kale in a large skillet with 1-2 tbsp olive oil until it becomes soft. Set aside
- Slice your plum into thin strips
- Roll your sushi with a strip of shiitake, a strip of kale, and strip of plum following this video:
- **NOTE: Don't overstuff your rolls or they will be very hard to roll
- Slice your sushi into 1-inch pieces, making sure you use a sharp knife (as seen in the video)
- Garnish with sesame seeds and serve with plum dipping sauce. Store leftover dipping sauce in the fridge for next time!