All Vegetable Sushi with Butternut Squash

All Vegetable Sushi with Butternut Squash

Yield: about 8 rolls

Halloween is a big holiday in my family. I am the youngest of three girls, and to this day we begin planning elaborate costumes many months ahead, with humor and gusto. I created this version of raw vegan sushi for a fun Halloween appetizer. Try this recipe for your next get together, costumed or not!


3 cups jicama, roughly chopped in 1 inch cubes

3 cups turnip, roughly chopped 1 inch cubes

½ cup raw cashew pieces

1 T. + 1 t. salt

2 T. rice vinegar
1 ½ cup peeled and sliced butternut squash, cooked

1 bunch scallions

black sesame seeds

1 bunch mustard greens, destemmed
1 package nori sheets (seaweed)

  1. Place the chopped jicama, turnip and cashews in a food processor and pulse until chopped to the size of rice granules. Work in batches as needed.
  2. Press “rice” mixture in a strainer over a bowl to release excess moisture.
  3. Combine “rice” with salt and vinegar and stir in strainer to further release moisture.
  4. Lay nori rolls rough side up. Spoon an even layer of “rice” in the lower third of the sheet. Arrange “rice” in a square shape all the way to ¼ inch from the sides.
  5. Line up small amounts of each ingredient in a horizontal line (1 scallion, half a mustard green leaf, long pieces of cut squash, a sprinkle of black sesame seeds).
  6. Roll tightly away from you. Set seam side down and repeat.

Slice with a bread knife (serrated) and serve. Wipe knife clean between cuts for better results.

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