Pumpkin Mango Sushi Rolls
These vegetarian sushi rolls feature a delightful combination of pumpkin and mango marinara sauce, creating a burst of flavors. The sweetness of the mango complements the earthy pumpkin perfectly. With a touch of freshness from the sushi rice, these rolls are sure to impress your guests or satisfy your sushi cravings.
ingredients
- 1 cup sushi rice
- 1 ¾ cups water
- 1 small pumpkin, peeled and sliced into thin strips
- 1 mango, diced
- ¼ cup tomato sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 4 nori seaweed sheets
- 1 avocado, sliced
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
- Pickled ginger and soy sauce, for serving
steps
- 1.
In a medium saucepan, rinse the sushi rice under cold water until the water runs clear. Drain the rice and add it to the saucepan with 1 ¾ cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- 2.
In a small bowl, mix together the diced mango, tomato sauce, soy sauce, rice vinegar, and honey to create the mango marinara sauce.
- 3.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top. Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top.
- 4.
Lay a few pumpkin strips across the center of the rice, followed by a few slices of avocado and green onions. Drizzle some mango marinara sauce on top.
- 5.
Using the sushi mat, tightly roll the nori sheet, applying gentle pressure to secure the ingredients. Repeat with the remaining nori sheets and ingredients.
- 6.
Using a sharp knife, slice the sushi rolls into bite-sized pieces. Sprinkle sesame seeds on top for garnish.
- 7.
Serve the pumpkin mango sushi rolls with pickled ginger and soy sauce for dipping.
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