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very easy
Prep Time
40 mins
Total Time
1 h
Make 9 Rolls


½ cup
rice vinegar
125 mL
¼ cup
60 mL
¾ tsp
salt, divided
3 mL
2 cups
sushi quality short grain rice
500 mL
2 cups
500 mL
2 tbsp
canola oil
30 mL
1 pkg
Compliments Organic Mushrooms Sauté Blend, coarsely chopped
227 g
¼ tsp
1 mL
nori sheets
2¼ cups
vegetarian kimchi, coarsely chopped, divided
560 mL
2 tbsp
shichimi togarashi seasoning
30 mL
2 tbsp
spicy mayo
30 mL


Step 1

Combine vinegar, sugar and ½ tsp salt in a small saucepan over low heat. Heat until sugar and salt dissolves, then set aside to cool.

Step 2

Meanwhile, rinse rice in a large bowl with cold water until water runs clear. This will remove excess starch from the rice. Drain rice well in through a fine mesh strainer. Combine rice and 2 cups (500 mL) water in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Simmer until all water is absorbed, about 20 min. Turn off heat, and keep rice covered for another 10 min.

Step 3

Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, until dark golden, 8 to 10 min. Stir in remaining ¼ tsp salt and pepper. Set mixture aside to cool.

Step 4

Gently transfer cooked rice to a large bowl. Drizzle vinegar mixture very slowly over the rice, while gently folding rice with a spatula. You want to fluff the rice and not break the grains. Gently fold rice until it reaches room temperature.

Step 5

Wrap a bamboo sushi mat on all sides with plastic wrap. Place a nori sheet, shiny-side-down, on prepared mat. Using wet fingers, gently spread a scant ½ cup (110 mL) sushi rice evenly over two-thirds of nori sheet. Rip off remaining one-third of nori sheet.

Step 6

Flip over nori so that it is rice-side-down on mat. Arrange ¼ cup (60 mL) mushrooms in an even line along the length and in the middle of nori sheet. Arrange ¼ cup (60 mL) kimchi in a line just under mushrooms. Lift the bottom of the mat up and over fillings, gently pressing and shaping into a tight log. Gently squeeze the mat around the roll until it feels uniformly snug. Repeat with remaining nori sheets, rice and filling.

Step 7

Pour shichimi togarashi on a large plate. Shake gently to evenly distribute around plate. Roll outside of sushi logs in seasoning.

Step 8

Slice sushi logs in half with a sharp knife, then cut each half into thirds. You will have 6 pieces of sushi per log. To get a nice clean cut, wet knife with water each time you make a slice.

Step 9

Arrange sushi on a clean platter. Drizzle with mayo. Serve with soya sauce, wasabi and pickled ginger, if desired.


You can make the sushi rice up to two hours in advance. Cover it with a clean, damp towel, and leave it on the counter at room temperature. Refrigeration may cause the rice to dry out.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/9 of recipe)
5 g
Saturated Fat:
0.4 g
38 g
3 g
7 g
5 g
520 mg
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