🇯🇵 Japanese Vegetarian

Kabocha Pumpkin Sushi Rolls

Name: Kabocha Pumpkin Sushi Rolls
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 tbsp Yogurt; to taste Salt; 2, sliced Tomato; 2 cloves, minced Ginger; 4 Flatbread or Tortillas; 1/2, shredded Lettuce; 3 tbsp Rice Vinegar; 1 tbsp Neutral Oil; 500 g Kabocha Pumpkin; 6 sheets Nori Seaweed; 350 g Sushi Rice

🇯🇵 Japanese

Everything good rolled into one: juicy kabocha pumpkin, crisp vegetables and creamy sauce in a soft wrap. 23 minutes of mostly hands-off cooking.

Prep 18 min Cook 5 min Serves 2 Easy

Ingredients

Yogurt4 tbsp
Saltto taste
Tomato2, sliced
Ginger2 cloves, minced
Flatbread or Tortillas4
Lettuce1/2, shredded
Rice Vinegar3 tbsp
Neutral Oil1 tbsp
Kabocha Pumpkin500 g
Nori Seaweed6 sheets
Sushi Rice350 g

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Season the kabocha pumpkin with the garlic, salt and half the spices, then cook in the Neutral Oil until browned and juicy.
2
Warm the flatbreads in a dry pan until soft and pliable, about 30 seconds a side.
3
Stir the yogurt with a pinch of salt and a squeeze of rice vinegar for a quick sauce.
4
Pile the kabocha pumpkin onto each bread with lettuce, tomato and the yogurt sauce.
5
Roll tightly, wrap the bottom half in paper, and eat while the filling is still warm.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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Watch how it's made

Video: Vegan Sushi: Kabocha Squash Rolls with Brown Rice and Wasabi Corn Sauce · on YouTube