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
Heat oven to 200C and line a baking tray with greaseproof paper.
Spread pumpkin pieces over tray, drizzle with 2 teaspoons coconut oil and toss to coat.
Place in oven to cook for 20 minutes.
When pumpkin is finished, mash into the cooked rice and set aside to cool.
Heat a fry pan on medium heat, add 1 teaspoon coconut oil, Vegie Delights Nutolene, finely chopped green shallot and soy sauce and cook 5 minutes, stirring throughout to break up the Nutolene. Set aside to cool slightly.
When ingredients are cooled and ready, lay nori sheets on a board, spread the rice and pumpkin mash evenly across the sheets, divide the Nutolene blend between the 4 pieces down the middle, followed by the carrot, red capsicum, and avocado.
Using a bamboo sushi mat and roll tightly, then slice into even pieces of your desired size.
Sprinkle with toasted sesame seeds and serve with pickled ginger and soy.