Recipe
400g Japanese or Kent pumpkin, cut into 1cm pieces
3 teaspoons coconut oil
2 cups cooked rice
1 tin Vegie Delights Nutolene
1 asian shallot, white sliced thin, lengthways, green finely chopped
1 1/2 tablespoons (30ml) soy sauce + extra for serving
4 pieces nori/seaweed
1 (70g) carrot, sliced into sticks, lengthways
1/4 small (50g) red capsicum, sliced into thin sticks
1/2 small avocado, peeled and sliced lengthways
To serve: Pickled ginger and toasted sesame seeds