Black Pumpkin Sushi
 
PREP
COOK
TOTAL
 
Author:
Portionen / Serves: 4-5 rolls
Zutaten / Ingredients
  • 4-5 nori sheets
FOR THE PUMPKIN
  • ¼ - ½ Hokkaido pumpkin
  • salt
  • paprika sweet & hot
  • pepper
  • cumin, curry or whatever you like to taste
FOR THE RICE
  • ca. 200 gr black sticky rice
  • 1 tsp rice vinegar
  • ½ tsp salt
  • 1 pinch of sugar
Zubereitung / Instructions
RICE
  1. Add the rice into a sieve and rinse it thoroughly. Add 2 parts water and 1 part rice to a pot and bring it to a boil. Once it has boiled, switch of the stove and let the rice soak for another 15-20 minutes.
  2. Mix the rice with your vinegar, sugar and salt and let it cool down slowly. Don't put it in the fridge, you can use a hand fan instead.
PUMPKIN
  1. Cut the pumpkin in half, remove the seeds and cut it into long stripes (no need to remove the shell, it's edible)
  2. Mix the pumpkin slices in a bowl with your favourite spices and spread it evenly on a baking sheet. Let the pumpkin bake at 200°C for 15-20 minutes until soft and golden. Turn the slices over after half the time. Take the pumpkin out and let it cool down for a while.
ROLLING
  1. Take your sushi matt and wrap it into a freezer bag to prevent the sticky rice from getting in between the gaps.
  2. Spread the rice on the nori sheet and leave 3-5cm on top and half a cm on the bottom.
  3. Add the pumpkin (look at my photos) and turn the sushi matt over (if you've never rolled any sushi, some video tutorials might help. It is not that hard though :) You can do it!)
  4. Cut your rolls into bite-size pieces and enjoy it with a bit of soy sauce and wasabi.
Anmerkungen / Notes
This portion took me two days to eat alone.
I would estimate 200-250 gram of uncooked rice to suffice for 2 people with moderate hunger.
Recipe by Purple Avocado at https://purpleavocado.de/en/black-pumpkin-sushi/