Oh My Veggies · by Nicole★ 5.0 (1)
Butternut Squash Rolls
NUTRITION · PER SERVING105M COOK
CAL 27%·PRO 23%
CARBS 118G86% OF CAL
7G FIBER0G ADDED0G INTRINSIC91G OTHER21G TOTAL SUGAR
FAT 5G7% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian sushi rolls filled with roasted butternut squash, brown rice, and ginger. A warm, comforting take on sushi that works as a satisfying main course.
mainjapanesebowl🍚 rice cookerdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 ½ cups 500 g long grain brown rice
- 4 cups 1 liter water
- 2/3 cup 160 ml rice vinegar
- 1/3 cup 80 ml raw honey or sorghum
- 1 tablespoon white sugar (organic for vegan-friendly)
- 2 ½ teaspoons coarse sea salt
- 3 cups 600 g prepared Brown Sushi Rice
- 8 oz 250 g butternut squash, peeled and deseeded
- 2 ½ cups 635 ml Vegetarian Dashi or low sodium vegetable stock
- 2 garlic cloves
- One 1 in (1.25 cm length fresh ginger root, unpeeled)
- 4 tablespoons soy sauce
- 6 sheets nori (4 x 7 in/10 x 18 cm)
- 3 teaspoons crystallized ginger (finely chopped)
- 3 green onions (scallions, sliced)
- Eel-Free Eel Sauce for dipping (if desired)
At a glance
PER SERVING · TIME 105M
CAL 27%·PRO 23%
CARBS 118G86% OF CAL
7G FIBER0G ADDED0G INTRINSIC91G OTHER21G TOTAL SUGAR
FAT 5G7% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1903mg
- Total sugar
- 21g
- Added sugar
- ≥17g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 50mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.