Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Just tried these. Fantastic. Unless you do your grocery shopping at a 7/11, these ingredients are readily available.
@Eric, agreed. Not sure about the other comment. Everything here is available at my local Whole Foods and I’ve even seen at lot of these items popping up at my nearby Food Lion.
As usual, too many weird ingredients.
“M” Not really weird ingredients for Japanese food. And once you buy most of this (especially the bottled and dried stuff) it lasts and you will find other recipes to use it with. Maybe start out by going to Japanese restaurants and ordering vegan sushi and noodle bowls
to see if you like the flavors. Best wishes.
Thank you for all the wonderful recipes! These sushi options look delicious. One request— could we include avocados in the allergy option section? Thank you!
Where the heck does one find “frozen riced butternut squash”? Come on, be real. Deal breaker.
I’m gonna substitute with frozen riced cauliflower.
Just buy he frozen chunks. It will get a bit mashed when heated and works just fine. I love this recipe. SO good.
I’ve seen it in my local grocery store. Green Giant offers a frozen riced butternut squash. And I’ve also seen a riced sweet potato and cauliflower blend option, that would probably work in this recipe, too.
In just about every grocery store I shop I can find frozen butternut squash. It’s not hard to rice it. A cheese grater isn’t just for cheese.
These are delicious and the tomatoes make for a wonderful mouth feel instead of meat or fish.
A few notes to consider – don’t cook the brown rice in a pressure cooker, it needs the time on the rice to develope the binding starch.
I had to rice the butternut myself, as I’ve never found frozen in my market. I would say roasted squash made into a mash that can spread on the rice would work better – the flavor ties wonderfully with the marinated tomatoes.
I just made these, it’s my first time making sushi. I need to practice rolling the nori sheets and I should have let the rice mixture cool longer, but they were awesome! Very tasty and now I have a yummy lunch for the next couple of days.
How long will these keep for Or is it a prep and eat? I’m wondering if I can batch cook and either freeze or each over a few days.
In my experience, Nori generally doesn’t last long, maybe a day after contacting the rice. It loses elasticity and turns to mush.
Looking at the ingredients I don’t think it would freeze well. The tomato would become mush and the avocado would have a different texture when thawed. It should last a few days in a fridge once prepared. Just my opinion.