Japanese Pumpkin Temaki

Japanese hand rolls are like your own savory ice cream cone. The vinegar flavor of the sushi rice with sweet kabocha is a surprisingly delightful combination. The nori wrap, with its uniquely savory flavor, only serves to elevate the flavor combination even further. And the crispy, crackly ginger kale round out the asian and fall flavors in perfect harmony and add such a spectacular crunch!.

For the Rice:
⅔ Cup short grain brown rice
½ Teaspoon soy sauce (wheat-free tamari for gluten sensitivities)
1 Cup water

For the Sushi Vinegar:
¼ Cup rice vinegar (60 g)
1½ Tablespoon raw turbinado sugar (20g)
1¼ Teaspoon sea salt (5 g)

For the Kale Chips:
3½ to 4 Cups curly kale chopped into chip sized pieces with stems removed (about one medium sized bunch)
½ to 1 Tablespoon olive oil
¼ Teaspoon freshly ground ginger (use a ginger grinder or microplane)

For the Hand Rolls:
3 Full sheets of nori
¾ Cup kabocha (about ½ of an average sized kabocha)
½ Teaspoon soy sauce (wheat-free tamari for gluten sensitivities)
Ginger kale chips
Sushi rice
Wasabi

View the full recipe at The Scratch Artist →