This recipe is such a fun twist on sushi night! It’s light, colorful, and packed with cozy flavors thanks to the roasted butternut squash.
It’s also super easy to make, even if you’ve never rolled sushi before.
You don’t need any raw fish or special equipment—just some roasted squash, rice, fresh veggies, and a little patience with the rolling part (you’ll get the hang of it!).
I like to serve these when I want something fresh but comforting at the same time.
Why I Love This Recipe
I came up with this recipe after a trip to a plant-based sushi bar where they served a warm squash roll that tasted like fall in every bite. I knew I had to recreate it at home, and now it’s one of my go-to recipes whenever I want to impress without stress.
- It’s naturally vegan and gluten-free
- The mix of warm squash and cool crunchy veggies is so satisfying
- You can prep almost everything ahead of time
- It’s a beautiful dish to serve guests or enjoy on your own
What You’ll Need
- 1 cup sushi rice (uncooked)
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 1/2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 ripe avocado, sliced
- 1/2 cucumber, cut into matchsticks
- 1/2 cup pickled red cabbage (store-bought or homemade)
- 4 sheets nori (seaweed)
- Soy sauce, for dipping
- Sesame seeds, optional
Ingredient
Pro Tips
- Don’t skip rinsing your rice—this makes it stickier and perfect for sushi.
- Use a super sharp knife when slicing the rolls to keep them looking clean.
- Wet your fingers when spreading rice to avoid it sticking everywhere.
- If your squash is too hard to cut, microwave it for 2–3 minutes first.
- Roll tightly but gently—don’t press too hard or the fillings will squish out.
Tools Needed
- Medium pot with lid
- Baking sheet
- Parchment paper
- Small mixing bowl
- Rice paddle or spoon
- Sharp knife
- Cutting board
- Rolling mat (optional, but helpful for sushi)
Substitutions and Variations
- Sub butternut squash with sweet potato or roasted carrots
- Swap cucumber for bell pepper or zucchini strips
- Use quinoa instead of sushi rice for a protein boost
- Add tofu strips or tempeh for more filling
Make Ahead Tips
- Roast the squash and cook the rice ahead of time—both will keep in the fridge for 2–3 days
- You can also pre-cut the veggies and store them in airtight containers
- Assemble rolls just before serving so the nori stays crisp
Step-by-Step Instructions
Step 1: Cook the Sushi Rice
Rinse 1 cup sushi rice under cold water until the water runs clear. Add it to a pot with 1 1/4 cups water, bring to a boil, then reduce heat to low and cover. Cook for 18 minutes, then remove from heat and let sit for 10 minutes.
Step 2: Season the Rice
In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Gently fold into the cooked rice with a spoon or rice paddle. Let cool.
Step 3: Roast the Butternut Squash
Toss 1 1/2 cups cubed butternut squash with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Spread on a parchment-lined baking sheet and roast at 400°F (200°C) for 25 minutes, flipping halfway through.
Step 4: Prep the Fillings
Slice 1 ripe avocado, cut 1/2 cucumber into matchsticks, and get 1/2 cup pickled red cabbage ready.
Step 5: Assemble the Rolls
Place 1 sheet of nori shiny-side down on a bamboo rolling mat or piece of parchment paper. Wet your fingers and press a thin layer of the seasoned rice (about 1/2 cup) evenly over the nori, leaving a 1-inch border at the top. Layer roasted squash, avocado slices, cucumber, and pickled cabbage across the bottom third of the rice.
Step 6: Roll and Slice
Use the mat to gently but firmly roll up the sushi, pressing as you go. Seal the edge with a little water. Let sit seam-side down for 2 minutes before slicing into 6–8 pieces with a sharp, wet knife.
Macros (Per 1 Roll – approx. 6 pieces)
- Calories: 225
- Protein: 4g
- Carbs: 38g
- Fat: 7g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Sticky rice is key to sushi rolls—rinsing off the starch helps it cook evenly, and seasoning it with vinegar not only boosts flavor but also makes it hold together better. Roasting the squash brings out its natural sweetness, which pairs perfectly with the tangy vinegar rice and crunchy veggies.
Common Mistakes
- Spreading the rice too thick—it makes the roll hard to roll up
- Overfilling the rolls—less is more for clean slices
- Not sealing the roll well—use water and gentle pressure
- Cutting with a dry knife—it’ll squish your rolls instead of slicing clean
What to Serve With
- Steamed edamame with sea salt
- Miso soup
- Seaweed salad
- Pickled ginger and wasabi on the side
- Green tea or sparkling water with lemon
FAQ
Can I use brown rice instead?
Yes, but it won’t be as sticky—add a little more vinegar and press it firmly.
What if I don’t have a rolling mat?
Use parchment paper or even a clean kitchen towel—it still works!
Can I make these ahead?
You can roll them a few hours ahead and keep them in the fridge, but for best texture, slice right before serving.
What’s the best way to store leftovers?
Wrap rolls tightly in plastic wrap and store in an airtight container for up to 2 days. Avoid freezing.
Can I add protein?
Definitely! Try baked tofu or tempeh strips inside the roll or served on the side.
Leftovers and Storage
Store leftover rolls wrapped in plastic wrap in an airtight container in the fridge for up to 2 days. The rice may dry out a bit, but you can lightly dampen a paper towel and wrap it around the roll before reheating or serving cold.
Conclusion
These Vegan Butternut Squash Sushi Rolls are such a cozy, feel-good twist on sushi. Whether you’re making them for a solo dinner or serving friends, they’re fun to put together and even better to eat. Give it a try and let me know how your rolls turn out—drop a comment with your favorite combo or any questions. I’d love to hear from you!