Low-calorie sushi sandwich with oyster mushrooms


There are 2 things special about this vegan sushi recipe. 1: It is not a sushi roll, but a sushi sandwich. A package full of sushi ingredients. 2: We use konjac rice. This contains almost no calories, fats and carbohydrates. So you have a package of low-calorie and low-carb sushi. Ideal if you need to watch what you eat, or if you are just not that hungry but still want a varied lunch. A sushi sandwich has another advantage: you don't have to roll the sushi. You fold it up like a present. By the way, dipping in umami sauce is highly recommended, but if you prefer something saltier, tamari or shoyu is always great too.

LunchSushi2 servings20 minutes preparation

This is what you need

Konjac rice120 gUmami sauce2 tbsp
Oyster mushrooms50 g
Roasted sesame oil1 tspSushi nori2 sheets
Spinachlittle hand

This is how you make it

  1. Drain the konjac rice well. Pat dry thoroughly if necessary. Mix the rice with 1 tablespoon of umami sauce. Leave to soak up the flavours.
  2. Tear the oyster mushrooms into smaller strips.
  3. Fry the oyster mushrooms in sesame oil until soft (5-7 minutes) and mix with 1 tablespoon umami sauce.
  4. Place a sheet of nori on a clean, dry surface.
  5. Place a quarter of the konjac rice in the centre of the sheet, in the shape of a square (measuring 8-10 cm). Make sure you can fold it up like a parcel later.
  6. Cover the rice with a thin layer of spinach, strips of avocado, the fried oyster mushrooms and a tuft of alfalfa. Finish with another layer of konjac rice.
  7. Fold the points to the middle so that you have a square packet.
  8. Turn the packet over and cut in half.
  9. Dip in umami sauce.


  • Instead of using umami sauce as a dipping sauce, you can grab tamari or shoyu.