Credits: The Tasty K


  • For the pink rice:
  • 250g sushi rice
  • 3 Tbsp rice vinegar
  • 1 Tbsp maple syrup
  • 1 tsp salt
  • 1 tsp pink pitaya powder
  • For the filling:
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1 tsp garlic powder
  • 300g oyster mushrooms, chopped
  • 1 carrot, julienned
  • 1 cucumber julienned
  • 1 avocado, sliced
  • purple cabbage, sliced
  • 6 nori sheets
  • black sesame seeds


  1. Prepare the sushi rice according to instructions on the package.
  2. Add the rice vinegar, maple syrup, salt and pitaya powder and combine well. Set aside and let cool down.
  3. For the oyster mushroom filling, place all marinade ingredients into a bowl and whisk together.
  4. Add in the oyster mushrooms and use your hands to coat them evenly in the marinade.
  5. Heat a sauce pan over medium heat and add the mushrooms. Fry the mushrooms for 5-8 minutes until they become dark brown and chewy.
  6. Prepare the veggies as instructed.
  7. Take out a nori sheet place it on a bamboo mat, place 3-5 tbsp of rice (depending on desired thickness) on the sheet and use your hands or a rice spatular to evenly press it down (see video for instructions). Place the fillings inside and carefully start rolling your maki rolls.
  8. Repeat this step until all your ingredients are gone. Use a sharp knife to cut the maki roll into pieces and serve on a platter with soy sauce.