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Butternut Squash & Crystallized Ginger Sushi Rolls – vegetarian recipe
Stav Kogan

Butternut Squash & Crystallized Ginger Sushi Rolls

A savory and zesty vegetarian sushi roll featuring creamy butternut squash simmered in dashi and the sweet, spicy kick of crystallized ginger. This cozy, vibrant, and delicious roll proves vegetarian sushi can be the most exciting thing on the menu.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 6 piece
Calories: 260
Ingredients Method Nutrition

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
  • Rice Prep Time: Up to 1½ hours
  • Sushi Prep Time: 30 minutes
  • for Perfect Rolls
  • For the cleanest cuts, use a very sharp knife and wipe it with a damp cloth between each slice.
  • Avoid overfilling your rolls. It makes them difficult to close and can cause them to fall apart when sliced.

Method
 

  1. Prepare the Squash: Cut the butternut squash into 12 strips, each about 4 x ½ inches (10 x 1. 25 cm).
  2. In a small pot, combine the Vegetarian Dashi, garlic, and fresh ginger.
  3. Bring to a rapid boil over high heat.
  4. Simmer the Squash: Reduce the heat to a simmer and stir in the soy sauce.
  5. Place the squash strips in a wire basket or strainer and lower them into the simmering liquid.
  6. 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.
  7. Prepare the Nori & Rice: Place one nori sheet horizontally on a bamboo rolling mat, with the rough side facing up.
  8. 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.
  9. Add the Fillings: Arrange 2 of the cooled butternut squash sticks horizontally across the center of the rice.
  10. Sprinkle ½ teaspoon of the finely chopped crystallized ginger over the squash, followed by a portion of the sliced green onions.
  11. 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.
  12. Shape and Seal: Lift the edge of the mat and continue to roll forward, applying gentle, even pressure.
  13. 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.
  14. Let the completed roll rest seam-side down on a cutting board.
  15. Repeat and Serve: Repeat the process to make the remaining 5 rolls.
  16. Using a very sharp knife dipped lightly in water, slice each roll into 6 even pieces.
  17. Serve immediately with Vegetarian Eel Sauce for dipping, if desired.
  18. Keep a small bowl of water handy to wet your fingertips when handling sushi rice. This prevents it from sticking to your hands.
  19. Don't overcook the squash. You want it tender enough to bite through easily but firm enough to hold its shape in the roll.

Nutrition

Calories: 260kcalCarbohydrates: 52gProtein: 6gFat: 2g

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