YIELDS
20-30 pieces (depending on the size of your sushi)
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup Japanese short grain rice
- 1/2 Pumpkin
- 1 tsp Olive oil
- 1/2 Cucumber
- 1 Carrot
- 1/4 cup Rice vinegar
- 1 tsp Salt
- 1 tsp Sugar
- To serve with sushi Soy Sauce
- To serve with sushi Ginger and Wasabi (optional)
- 1 cup Japanese short grain rice
- 1/2 Pumpkin
- 1 tsp Olive oil
- 1/2 Cucumber
- 1 Carrot
- 1/4 cup Rice vinegar
- 1 tsp Salt
- 1 tsp Sugar
- To serve with sushi Soy Sauce
- To serve with sushi Ginger and Wasabi (optional)
Directions
1. Rinse the rice until no starch appears. Fill up the rice cooker and set to steam for the next 20-30 minutes.
2. Cut the pumpkin into chunks. Peel.
3. Place the pumpkin on baking paper and bake for 20 minutes.
4. While the pumpkin is baking, peel long, thin strips of the cucumber and carrot.
5. Mash the pumpkin finely using a fork/potato masher. When the rice is done, gradually add the salt, sugar, and rice vinegar. Then gradually mix rice into the pumpkin.
6. Form the sushi balls! Let your creativity shine 🙂 This is what I did for the themed sushi pieces:
Pumpkin (bird’s eye view): I arranged cucumber strips on a pumpkin and made leaf cut-outs from cucumber. You can place the pumpkin on cucumber strips to create a pumpkin patch 🙂
Halloween Ghost: I wrapped the pumpkin in cucumber, then added a spooky smile which I cut out from a carrot piece.
Pumpkin: Create a pumpkin patch using strips of cucumber. Add a ball of pumpkin rice. Arrange three strips of carrot on top, along with cucumber leaf slices.
Pumpkin patch: Create a rectangular shape from pumpkin rice. Weave the cucumber and carrot strips together and wrap around the rice. Add cucumber leaves to show little growing pumpkins.
Coffin: I shaped the rice into a coffin, wrapped the bottom in cucumber and added a carrot gravestone.
Vegan Mee Goreng (Malaysian Stir Fry Noodles)
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Photo: Debbie Tan
