Yes, another recipe with pumpkin, I am sorry. I just wanted to throw together some lunch and I still had some pumpkin left in my freezer, so this was the first thing I came up with. Seeing that I didn’t even have sushi rice, I just used risotto rice (Arborio rice), which worked just fine. Ideally you would use sushi rice with rice vinegar, salt and sugar, but hey, you have to make do with what you have. I think adding wasabi or siracha to this would be a nice addition, because the pumpkin is really mild in flavour, and adding wasabi or siracha would give it a nice kick. If only I had thought of that a couple of hours ago… Anyway, let’s start making this sushi!
Ingredients for one lunch:
- 80 grams of sushi rice (or Arborio rice)
- 160 grams of pumkin
- Rice vinegar, salt and sugar to taste
- 2 nori sheets
- 1 tbsp. of sesame seeds
- Some kikkoman soy sauce to serve it with
- Optional: some wasabi or siracha
Start by preparing your rice according to the directions on your package. When it is done cooking add the vinegar, salt and sugar to taste and let the rice cool down. If you do not let it cool (like I did, oops) you will probably rip your nori sheets when spreading the rice on top. Also cook your pumpkin for 10-15 minutes, until it is tender when you prick it with a fork. Let that cool as well.
Spread your sushi rice over the nori sheets. Add a row of sesame seeds to the middle of your rice.
Mush your pumpkin on top op the rice and roll it up. Then use a sharp knife to cut it into pieces. If you wet your knife in between it prevents the rolls from sticking to your knife.
Serve with some soy sauce for dipping. Enjoy!
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