Step 1

Preheat the oven to 200°C.

Step 2

To prepare pumpkin, combine miso paste and toasted sesame oil in a small bowl.

Step 3

Place pumpkin wedges in a single layer on a lined oven tray. Brush or spoon over miso dressing.

Step 4

Cook pumpkin for 15-20 minutes or until tender. Remove from oven and set aside.

Step 5

In the meantime, place beef mince in a bowl and break up with a fork. Sprinkle over cornflour and grated ginger. Stir to mix through.

Step 6

Heat oil in a fry pan over high heat. Add beef mince and cook, stirring occasionally, until meat is starting to brown (approximately 4 minutes).

Step 7

Add to the mince the soy sauce, miso paste, sugar, and water. Toss with a wooden spoon until cooked through (4-5 minutes).

Step 8

Reduce heat to medium-low and continue to cook until the sauce has thickened. Set aside.

Step 9

Prepare sushi rice by following packet instructions. Once cooked, add white vinegar, caster sugar, and soy sauce to rice. Stir through and allow to cool.

Step 10

Once cooled, roll sushi rice into golf-ball sized pieces. TIP: use wet hands to prevent the rice from sticking when rolling. Makes approximately 25 balls.

Step 11

To assemble, place five sushi rice balls into each container, add miso beef mince, 4 wedges of roasted pumpkin, and 4-5 snowpeas. Top with a scattering of snowpeas, chili, and black sesame seeds. Makes 5 meals.

Step 12

Reheat in the microwave for 2-3 minutes on high or enjoy this dish cold.