Taste the Season: Easy Vegan Pumpkin Sushi Roll Recipe– Embark on a culinary adventure with our Vegan Pumpkin Sushi – a delightful twist on traditional sushi that not only tantalizes your taste buds but also supports your journey to better health and wellness! Crafted with creamy pumpkin, crisp vegetables, and nourishing sushi rice, this recipe offers a flavorful and nutritious alternative to traditional sushi rolls.

Our Vegan Pumpkin Sushi is not only delicious but also packed with health benefits. Pumpkin is rich in vitamins, minerals, and antioxidants, supporting immune function and promoting glowing skin. Additionally, opting for plant-based sushi reduces your intake of saturated fats and cholesterol, supporting heart health and overall well-being.

But the benefits of our Vegan Pumpkin Sushi extend beyond just nutrition. By choosing plant-based options, you’re positively impacting the environment and supporting animal welfare – a decision that aligns with your values and contributes to a more sustainable future.

Ready to roll up your sleeves and dive into a deliciously healthy meal? Join our community today and discover how simple, flavorful recipes like our Vegan Pumpkin Sushi can elevate your wellness journey. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, our online wellness programs offer the guidance and support you need to thrive.

Gluten-Free, Vegan, Serves 6

Ingredients:

For the sushi rice:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the pumpkin sushi filling:

• 1 small pumpkin or butternut squash, peeled, diced
• 1 tablespoon olive oil
• 1 tablespoon coconut amino
• 1 tablespoon maple syrup
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For assembling:

• 6 nori sheets
• 1 avocado, sliced
• 1 cucumber, julienned
• Pickled ginger, for serving
• Coconut amino, for serving
• Wasabi, for serving
• Sesame seeds, for garnish

Directions:

Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly. Combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt dissolve. Pour the vinegar mixture over the cooked rice and gently fold it using a spatula. Allow the rice to cool to room temperature. Preheat the oven to 400°F (200°C). Place the diced pumpkin or butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, coconut amino, maple syrup, ground ginger, garlic powder, salt, and pepper. Toss to coat the pumpkin evenly. Roast in the preheated oven for 20-25 minutes or until the pumpkin is tender and slightly caramelized.

Remove from the oven and let it cool slightly. Place a nori sheet on a bamboo sushi mat or a clean kitchen towel to assemble the sushi rolls. Spread a thin layer of sushi rice evenly over the nori sheet, leaving a 1-inch border at the top edge. Arrange a few slices of avocado, julienned cucumber, and roasted pumpkin along the bottom edge of the nori sheet. Starting from the bottom edge, tightly roll the nori sheet over the filling, using the sushi mat or towel to help you. Continue rolling until you reach the top edge. Wet the top edge with a little water to seal the sushi roll. Using a sharp knife, slice the sushi roll into 6-8 pieces. Repeat with the remaining nori sheets and filling ingredients. Serve the vegan pumpkin sushi with pickled ginger, coconut amino, and wasabi on the side. Sprinkle with sesame seeds for garnish, if desired.

Let’s explore the vibrant world of plant-based cuisine together and embrace the delicious possibilities of Vegan Pumpkin Sushi – one bite at a time! For more recipes, check out my online wellness programs.