Rainbow Nutolene Nori Rolls

Ingredients

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

Method

1. Heat oven to 200C and line a baking tray with greaseproof paper.
2. Spread pumpkin pieces over tray, drizzle with 2 teaspoons coconut oil and toss to coat.
3. Place in oven to cook for 20 minutes.
4. When pumpkin is finished, mash into the cooked rice and set aside to cool.
5. 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.
6. 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.
7. Using a bamboo sushi mat and roll tightly, then slice into even pieces of your desired size.
8. Sprinkle with toasted sesame seeds and serve with pickled ginger and soy.