Butternut squash and crystallized ginger sushi rolls are the maki I crave the moment fall produce appears. Cubes of squash simmer in Vegetarian Dashi with soy sauce and fresh ginger, then roll up with green onions and finely chopped crystallized ginger. Thirty-seven minutes start to finish once the rice is cooked.
Ready to move beyond the standard avocado and cucumber rolls? Let’s talk about a sushi combination that will absolutely blow you away: savory butternut squash and zesty crystallized ginger. The creamy, earthy sweetness of the squash, simmered in a fragrant dashi broth, creates the perfect canvas for the sweet, spicy kick of crystallized ginger. It’s a cozy, vibrant, and utterly delicious roll that proves vegetarian sushi can be the most exciting thing on the menu. If you’re a ginger fanatic like me, you’ll want to serve extra on the side—it’s the perfect palate cleanser!
Ingredients
• 8 oz / 250 g butternut squash, peeled and deseeded
• 2½ cups / 635 ml (21.5 fl oz) Vegetarian Dashi or low-sodium vegetable stock
• 2 cloves garlic
• One 1-in / 1.25-cm length fresh ginger, unpeeled
• 4 tablespoons (60 ml / 2 fl oz) soy sauce
• Six 4 x 7-in / 10 x 18-cm nori sheets
• 3 cups / 600 g (21.2 oz) prepared Sushi Rice (Traditional, Brown, Quinoa, or Multi-Grain)
• 3 teaspoons (15 ml / 0.5 fl oz) finely chopped crystallized ginger
• 3 green onions (scallions), sliced
• Vegetarian Eel Sauce for dipping, if desired
• Prep & Cook Time
• Rice Prep Time: Up to 1½ hours
• Sushi Prep Time: 30 minutes
• Makes 6 rolls (36 pieces)
Instructions
1. Prepare the Squash: Cut the butternut squash into 12 strips, each about 4 x ½ inches (10 x 1.25 cm). In a small pot, combine the Vegetarian Dashi, garlic, and fresh ginger. Bring to a rapid boil over high heat.
2. Simmer the Squash: Reduce the heat to a simmer and stir in the soy sauce. Place the squash strips in a wire basket or strainer and lower them into the simmering liquid. Cook until the squash is tender but not mushy, about 5–7 minutes. Carefully remove the squash from the liquid and set aside to cool completely.
3. Prepare the Nori & Rice: Place one nori sheet horizontally on a bamboo rolling mat, with the rough side facing up. Dip your fingertips in water to prevent sticking, then spread about ½ cup (100 g / 3.5 oz) of the prepared sushi rice in a thin, even layer across the bottom three-quarters of the nori sheet.
4. Add the Fillings: Arrange 2 of the cooled butternut squash sticks horizontally across the center of the rice. Sprinkle ½ teaspoon of the finely chopped crystallized ginger over the squash, followed by a portion of the sliced green onions.
5. Roll the Sushi: With your thumbs under the bamboo mat, use your fingers to hold the fillings in place and fold the bottom edge of the mat up and over, tucking the edge of the nori just past the fillings to start the roll. Be careful not to roll the mat itself into the sushi.
6. Shape and Seal: Lift the edge of the mat and continue to roll forward, applying gentle, even pressure. Once rolled, gently shape the roll into a soft rectangle by pressing with your forefingers on top and your thumbs and middle fingers on the sides. Let the completed roll rest seam-side down on a cutting board.
7. Repeat and Serve: Repeat the process to make the remaining 5 rolls. Using a very sharp knife dipped lightly in water, slice each roll into 6 even pieces. Serve immediately with Vegetarian Eel Sauce for dipping, if desired.
Nutritional Information
• Serving Size: 1 roll (6 pieces)
• Calories: 260 kcal
• Carbohydrates: 52 g
• Protein: 6 g
• Fat: 2 g
• Sodium: 350 mg
• Please note: This is an estimate and can vary based on the type of rice and specific used.
Pro Tips
• for Perfect Rolls
• Keep a small bowl of water handy to wet your fingertips when handling sushi rice. This prevents it from sticking to your hands.
• For the cleanest cuts, use a very sharp knife and wipe it with a damp cloth between each slice.
• Don’t overcook the squash. You want it tender enough to bite through easily but firm enough to hold its shape in the roll.
• Avoid overfilling your rolls. It makes them difficult to close and can cause them to fall apart when sliced.
• Serve extra crystallized ginger on the side. It acts as a fantastic palate cleanser with a sweet and spicy kick, a great alternative to pickled ginger.
FAQ
Q: Can I use something other than vegetarian dashi
A: Absolutely. If you can’t find vegetarian dashi, a quality low-sodium vegetable stock or broth is an excellent substitute. It will still infuse the butternut squash with savory flavor as it simmers.
Q: How can I add more protein to this sushi roll
A: To boost the protein content, consider adding a strip of baked or pan-fried tofu, a few edamame beans, or some creamy avocado alongside the butternut squash. Serving the rolls with a side of steamed and salted edamame is also a great option.
Q: Can I make these butternut squash sushi rolls ahead of time
A: Sushi is always best enjoyed fresh, as the rice can harden in the refrigerator. However, you can prepare the simmered butternut squash filling a day in advance and store it in an airtight container in the fridge. This will make assembly much quicker when you’re ready to eat.
Q: Is there a substitute for crystallized ginger
A: The sweet and spicy kick of crystallized ginger is key to this recipe’s unique flavor. While you could use traditional pickled sushi ginger (gari), it will create a much tangier, less sweet roll. For the intended cozy and vibrant taste, we highly recommend sticking with finely chopped crystallized ginger.
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- Simple Grilled Vegan Pizza with Fresh Tomatoes and Basil
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- Classic Homemade White Bread
Butternut Squash & Crystallized Ginger Sushi Rolls
Ingredients
Method
- Prepare the Squash: Cut the butternut squash into 12 strips, each about 4 x ½ inches (10 x 1. 25 cm).
- In a small pot, combine the Vegetarian Dashi, garlic, and fresh ginger.
- Bring to a rapid boil over high heat.
- Simmer the Squash: Reduce the heat to a simmer and stir in the soy sauce.
- Place the squash strips in a wire basket or strainer and lower them into the simmering liquid.
- Cook until the squash is tender but not mushy, about 5–7 minutes. Carefully remove the squash from the liquid and set aside to cool completely.
- Prepare the Nori & Rice: Place one nori sheet horizontally on a bamboo rolling mat, with the rough side facing up.
- Dip your fingertips in water to prevent sticking, then spread about ½ cup (100 g / 3.5 oz) of the prepared sushi rice in a thin, even layer across the bottom three-quarters of the nori sheet.
- Add the Fillings: Arrange 2 of the cooled butternut squash sticks horizontally across the center of the rice.
- Sprinkle ½ teaspoon of the finely chopped crystallized ginger over the squash, followed by a portion of the sliced green onions.
- Roll the Sushi: With your thumbs under the bamboo mat, use your fingers to hold the fillings in place and fold the bottom edge of the mat up and over, tucking the edge of the nori just past the fillings to start the roll. Be careful not to roll the mat itself into the sushi.
- Shape and Seal: Lift the edge of the mat and continue to roll forward, applying gentle, even pressure.
- Once rolled, gently shape the roll into a soft rectangle by pressing with your forefingers on top and your thumbs and middle fingers on the sides.
- Let the completed roll rest seam-side down on a cutting board.
- Repeat and Serve: Repeat the process to make the remaining 5 rolls.
- Using a very sharp knife dipped lightly in water, slice each roll into 6 even pieces.
- Serve immediately with Vegetarian Eel Sauce for dipping, if desired.
- Keep a small bowl of water handy to wet your fingertips when handling sushi rice. This prevents it from sticking to your hands.
- Don't overcook the squash. You want it tender enough to bite through easily but firm enough to hold its shape in the roll.
