(Makes 4 rolls)
Nori sheets (sushi sheets)
1/4 small butternut pumpkin, diced
1 large avocado, sliced
1/2c of spinach
1 cup of quinoa (or rice)
1/2 tsp cajun spices
Coconut aminos (soy sauce alternative)
Home made ‘vegan mayo’ (I left out the aquafaba, added more water to consistency, used a date for sweetener, and apple cider vinegar, you could also use almonds).
Roast the pumpkin in the oven, in cajun spices for 30 minutes (turning each side). Allow to cool.
Cook the quinoa (or rice) as per directions on the pack (the trick with quinoa is to soak for at least 2 hours, rinse, cover just over with water, then cook for 5 minutes until soft. Allow to cool.
Place 1/4 of a cup of rice on each sheet (cover half the sheet), place the pumpkin, a few leaves of spinach and a few slices of avocado, plus a teaspoon of the mayo, on the edge of your sushi, closest to you. Begin to roll the sushi up (wetting the far end with some water so it sticks at the end).