Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
This vegan sushi recipe is fresh, healthy and tastes pretty close to your spicy tuna or spicy salmon sushi. Sushi is Chloe’s favorite, but since she is pregnant she can’t have raw fish. I decided to satiate some of her cravings with this vegan sushi recipe! Not very time consuming.
- 1 no. acorn squash
- 1 no. rainbow squash
- 2 large cucumbers
- 4 tbsp. sriracha
- 2 tbsp. soy sauce
- Salt and pepper to taste
- Wasabi, soy sauce and slices on pickled ginger at the side
Cut the pumpkin in half and deseed. Season with salt and pepper and add olive oil. Bake face down in an oven at 400F for about 30-40 minutes depending on the size of the pumpkin. Set aside to cool.
While the pumpkin is cooking in the oven prep the cucumber. Using a peeler remove the dark green skin of the cucumber. Cut the cucumber is about half inch rounds. Then using the peeler, peel along the ends to get a continuous long outer layer. Be careful at this step as you do not want to break the peel ☺ You can keep going till you hit the fleshy inner of the cucumber. You can use this inner for other salad recipes if desired. No need to waste.
Now using a spoon scoop out the cooled, cooked pumpkin flesh and add to a bowl. Mix with sriracha, soy and season with salt and pepper. Using a spoon roughly mash and mix.
Making the sushi:
The cucumber shavings will be used as the replacement to rice in traditional sushi. And the pumpkin mash will be used as a replacement to spicy tuna or spicy salmon. Keeping one to two cucumber shavings as the outside in rounds of 1 to 1 & ½ inch diameters fill the pumpkin mixture in the center. Since the cucumber shavings are moist the will automatically stick at the ends.
Tip: Make fresh always. I would not recommend making the sushi and storing in a refrigerator as the cucumber will tend to get soggy. Keep the cucumber and pumpkin separate in the fridge and when ready make the sushi fresh.
Serve with soy, wasabi and ginger and enjoy!