Miso Butternut & Tofu Hand Rolls

These hand rolls take the comforting, savory-sweet flavor of miso-glazed butternut squash and tuck it into crisp nori alongside seasoned brown rice and golden, pan-fried tofu strips. Each bite delivers a cozy balance of creamy, chewy, and crunchy textures, all wrapped in a few minutes of active cooking — no sushi mat or raw fish required. It's the kind of weeknight dinner that feels a little special but comes together with pantry staples and one sheet pan. Miso adds deep umami to the mashed squash while a quick tamari-sesame marinade gives the tofu strips a savory, slightly caramelized crust in the pan. Warm seasoned brown rice provides a hearty, fiber-rich base, and the nori sheets turn everything into a fun, build-your-own handheld meal that's great for family dinners or casual get-togethers. Packed with plant protein from tofu, fiber and beta-carotene from butternut squash, and whole grains from brown rice, this recipe is a nourishing, fully vegan dinner that doesn't skimp on flavor. Serve with extra tamari, pickled ginger, or a drizzle of sriracha mayo (vegan, of course) for dipping.

Ingredients

• 2 cupsbutternut squash, peeled and cubed
• 2 tbspWhite miso paste
• 1.5 cupsbrown rice, cooked
• 2 tbsprice vinegar, divided
• 1 tspmaple syrup
• 14 ozfirm tofu, pressed and cut into strips
• 3 tbspTamari, divided, or soy sauce
• 2 tbsptoasted sesame oil, divided
• 1 clovegarlic, minced
• 1 tspfresh ginger, grated
• 8 sheetsNori sheets
• 1 wholePersian cucumber, cut into thin matchsticks
• 1 wholeavocado, sliced
• 2 wholescallions, thinly sliced
• 1 tbspsesame seeds, toasted, for garnish
• to tastesalt
• 1 tbspNeutral oil, for pan-frying

Method

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon sesame oil, and season with salt. Roast until fork-tender, about 20 minutes. 20:00
2. While the squash roasts, press the tofu to remove excess water, then slice into even strips.
3. In a small bowl, whisk together 2 tablespoons tamari, 1 tablespoon sesame oil, garlic, and ginger to make the tofu marinade. Toss the tofu strips in the marinade and let sit for 10 minutes. 10:00
4. Heat the neutral oil in a non-stick skillet over medium-high heat. Add the marinated tofu strips and pan-fry, turning occasionally, until golden and crisp on all sides, about 6-8 minutes. 7:00
5. In a mixing bowl, mash the roasted butternut squash with the white miso paste until mostly smooth with some texture remaining.
6. In a separate bowl, toss the warm cooked brown rice with rice vinegar, maple syrup, and a pinch of salt to season.
7. Slice the cucumber into matchsticks, slice the avocado, and slice the scallions; arrange all fillings on a platter for assembly.
8. To assemble, lay a nori sheet shiny-side down on your palm or a flat surface. Add a scoop of seasoned rice, a spoonful of miso butternut mash, a few tofu strips, cucumber, avocado, and scallions near one corner.
9. Fold the corner of the nori over the filling and roll into a cone shape, using a few grains of rice to seal the edge. Sprinkle with toasted sesame seeds and serve immediately with remaining tamari for dipping.