Shiitake and Asparagus Sushi Rolls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A savory roll with earthy shiitake mushrooms and crisp asparagus, wrapped in tangy rice and nori for a vibrant vegetarian option. This Japanese-inspired sushi recipe (vegetarian), ready in about 55 minutes, pairs Short-grain sushi rice, Water, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Short-grain sushi rice
• 2 cups Water
• 1/4 cup Rice vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 1/4 cup, thinly sliced Shiitake mushrooms
• 1/4 cup, blanched and sliced into 1-inch pieces Asparagus
• 4 sheets Nori sheets
• 1 tbsp (optional) Sesame seeds

Instructions

1. Step 1: Rinse the 2 cups short-grain sushi rice in a mixing bowl under cool running water, swirling gently until the water runs clear, about 2-3 times. Drain the rice completely.
2. Step 2: In a rice cooker, combine the rinsed rice and 2 cups water. Cook on the 'white rice' setting for 20 minutes until tender and water is absorbed.
3. Step 3: While the rice cooks, combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small bowl. Stir until the sugar and salt dissolve.
4. Step 4: Transfer the cooked rice to a large bowl. Add the rice vinegar mixture and gently fold with a rice paddle until evenly distributed. Let cool to room temperature, stirring occasionally to prevent clumping.
5. Step 5: Thinly slice the 1/4 cup shiitake mushrooms. Blanch the 1/4 cup asparagus in boiling water for 2 minutes, then drain and pat dry.
6. Step 6: Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread 1/2 cup of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top.
7. Step 7: Arrange 1/4 cup sliced shiitake mushrooms and 1/4 cup blanched asparagus in a line across the center of the rice.
8. Step 8: Lift the edge of the mat closest to you and fold it over the fillings, tucking the fillings in as you go. Roll tightly, applying gentle pressure, until the roll is sealed. Seal the edge with a little water.
9. Step 9: Use a sharp knife to cut the roll into 6 equal pieces.