• Serves 6
  • Prep Time 50
  • Cook Time 20
  • Difficulty Easy
  • 3 teaspoons olive oil 
  • 2 cups cooked brown rice 
  • 1 tin Vegie Delights Nutolene
  • 1 asian shallot, white sliced thin, lengthways, green finely chopped
  • 1 1/2 tablespoons (30ml) salt-reduced 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
  • 400g butternut pumpkin, peeled and diced
  1. Heat oven to 200C and line a baking tray with greaseproof paper. 
  2. Spread pumpkin pieces over tray, drizzle with 2 teaspoons olive 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 olive oil, Vegie Delights Nutolene, 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. 
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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