Love plant-based sushi but feel like you can only eat it in the summertime when ingredients like avocados and cucumbers are fresh and in season? You don’t have to give up sushi when those ingredients go out of season! With a few adaptations, you can enjoy new and unique flavors in your sushi year-round. All you have to do is switch up your recipes to include seasonal ingredients. For the fall, incorporate ingredients like kabocha, eggplant, and sweet potato to create sushi dishes that match the season.
Liven up your appetizer table with something unique with this Kabocha Temaki recipe by Kathryn Geyer. You don’t need to be a chef to make picturesque hand rolls. Stuffed with roasted kabocha, rice seasoned with homemade sushi vinegar, and crispy kale chips, these delicious fusion rolls will disappear in an instant.
This Buckwheat Sushi With Beet Juice recipe by Judy Moosmueller is a healthier, more colorful take on a traditional sushi roll. Substituting sushi rice with cooked buckwheat (alkalizing fruit seed) makes it more nutritious and adds that complex carb that keeps you full longer. Adding freshly pressed beet juice helps the grains stick together (like traditional sushi rice) and transforms the grains into a beautiful deep purple color plus adds some extra nutrients to your nori rolls.
Opt for a light and elegant sushi by making this Roasted Sweet Potato recipe by Bianca Ciric. The tangy rice is filled with soft, creamy roasted sweet potatoes and crunchy, fresh cucumbers and then wrapped tightly in a nori. This is the perfect snack to serve at a fancy dinner and can also double as a great lunch.
Need some sushi in your life? Try this simple Miso Eggplant Sushi recipe by Jasmine Briones, where eggplant is cooked in an umami sauce with shallots and aromatics to infuse it with savory flavor, then rolled up with sushi rice and toasted nori. Feel free to play around with the other additional ingredients that you love (like avocado!) to ensure the most enjoyment from this dish.
This Buffalo Peanut Inside-Out Sushi recipe by Joni Marie Newman is a fusion of Japanese and American flavors; fresh vegetables and spicy, crunchy Buffalo peanuts are wrapped in seasoned rice and then drizzled with a creamy Buffalo sunflower seed sauce. If you don’t have a bamboo rolling mat, or if you’re just not into rolls, you can also serve this amazing meal as a rice bowl.
Want to learn how to make the perfect sushi rice every time? Check out this guide on How to Make the Perfect Sushi Rice.
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Roasted Sweet Potato Sushi