These pumpkin sushi rolls have been something we’ve been just dying to try, not for the pumpkin necessarily (although this time of year is all about the root veg) but because:
a). they’re vegan (and everything vegan rocks!)
b). there’s a first time for all experienced sushi rollers and this was that time in our household. Of course, this now means we’re going to become ‘experts’…
The pumpkin idea is simple, Halloween has been and gone and there’s a few leftover edible pumpkins left in the supermarkets (although not many) and as pumpkin is an autumn/winter seasonal veggie, why not put some in the sushi?
But, this isn’t just any kind of sushi – your standard white rice kind, these pumpkin vegan sushi rolls are made with uber-healthy organic brown short grain sticky rice. That’s what makes this extra special, knowing you’re getting all that organic wholegrain into your sushi life. When you’ve got the choice, go brown over white every time.
Brown sticky rice notes:
One rinsing will do before cooking,
Allow more cooking time (according to packet, around 40mins),
Brown rice does not have to be drained (unlike white),
Works best with a handing rolling mat (rice on the inside of the nori seaweed too).
Some nutritional bits for you about brown rice:
*Easier to digest as it’s much ‘lighter’
*Low GI, reducing insulin spikes (slow-release sugar)
*High in Manganese
*High fibre – good for weight loss
*A ‘whole grain’
*Rich in antioxidants
*Perfect baby ‘first food’ as it’s nutrient rich (ideal as we’re new parents!)
Armed with the raw ingredients including avocado, red pepper & green onion as well as a brand new rolling mat, it was time to get stuck in. It’s quite calming really once you’ve got the hang of spreading the rice thinly and evenly, as it’s something to keep a busy mind distracted as you gotta concentrate. It’s a situation whereby once you commit, you have to go the whole way much like walking into the (cold English) ocean up to your waist: 3, 2, 1 under! I found the trick was once you start rolling don’t be afraid, just carry on – who cares if it’s not perfect, that’s what the other 4 sheets of nori in the packet are for…to make more delicious sushi.
These sushi rolls are gluten, dairy, egg, nut, and soy-free (as long as you leave out any tofu and no tamari for dipping). However, we jazzed the serving up with a generous squeeze of wasabi and some organic tamari…just yummy. This made a great weekend lunch, and yes we’ll be making again and using some more of our 10kg stash of brown sticky rice!
Choose your fillings and enjoy!
Wholegrain Pumpkin Vegan Sushi Rolls
(makes 5 rolls)
1 cup of uncooked short grain brown rice, cooked according to packet instructions
5 nori sheets
1 cup roasted pumpkin, mashed
1 tablespoon wasabi
1/3 cucumber, sliced into strips
1/2 red pepper, sliced into strips
2 spring green onions, sliced into strips
1 avocado, sliced into strips
(any other filling that takes your fancy)
serve with the usual wasabi, pickled ginger + tamari
- Mash the roasted pumpkin + wasabi to a smooth consistency.
- Arrange all your prepared vegetables including your pumpkin paste, rice + nori sheets on a chopping board.
- Lay out your nori, spread rice thinly + evenly (rolls better that way) and lay filling on the top of the rice not quite half way up the nori sheet. Using your sushi mat start rolling your sushi according to the package instructions. Most packets have instructions, but this video was pretty useful.
- Slice up each roll + devour with condiments.