l e t s r o l l b a b y

No Rice, Vegan Sushi 

Ingredients:

8 mushrooms of your choice

2 tbsp soy sauce

1/2 cup rice wine vinegar

1 tbsp sesame oil

1 clove of garlic, minced

1 tsp ginger, minced

250g butternut pumpkin, peeled, cut into 2cm cubes

50ml of coconut milk 

 handful of mixed leafy greens

raw dried nori sheets

Marinated Mushrooms

Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. You can remove the stems if you like, but I find they work just fine in this recipe.

Place the mushrooms in a container with the soy sauce, rice wine/vinegar, sesame oil, chilli , garlic and ginger.

Pumpkin Coconut Cream

Chop pumpkin into 1cm cubes (skin off)

Put pumpkin into bowl and drizzle approx 1 tablespoon of olive oil over pumpkin. 

Sprinkle sea salt over pumpkin and mix until pumpkin is thoroughly coated in oil and salt. 

Put pumpkin on roasting tray and roast at 200c for 20 minutes or until pumpkin is golden brown and soft in texture.

Once pumpkin is cooked and cool place in food processor along with coconut milk. Blend until smooth.

Assembly

Place a Nori Sheet on the flat side of the bamboo rolling mat(Shiny side down, so the rough part is facing you).

Spread the pumpkin cream onto the sushi mat in a even layer. Place 1/4 of the mushrooms and rocket in a line down the middle of the sushi.

Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder and cut away!
 Repeat with remaining ingredients. 

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