Roasted Butternut Squash Maki with Salmon and Leek

Main Ingredients
jalapeño marmalade salmon sushi rice squash
Battle
saloranjalsqua
Course
app

I immediately knew that I would attempt sushi for this challenge. We’re a sushi-crazed family… no-brainer. When my daughter was three, I had brought home some sushi for myself and left it on the table. I stepped away for a minute, and when I came back, all the fish had disappeared, leaving behind the lumps of rice. Someone decided that day that she loved sushi as much as I did…

We don’t have a nearby sushi-quality fish market, so I picked up some sake (salmon sashimi) from a new sushi restaurant in town. This place opened a couple of weeks ago and we were actually the first customers, waiting outside for them to open their doors. Not that we love sushi or anything…

I’ve rolled sushi a couple of times before but I’ve never tried to make an “inside-out” roll. This website has some good interactives on making maki, but note that the fish in #4 is oriented the wrong way. I think one trick is putting a lot of pressure on so the rice sticks really well.

I am SO excited about how this dish came out! So orange and seasonal and pretty. Yummy, it was so good. I really thought the kids would give this a go. But, I think the boy was afraid of the squash, so he was hesitant to try it. The girl really liked it at first, then decided that it was too sweet. Maybe I did go a little heavy on the orange marmalade. But… more for me and the husband! Yay!

 

 

 

 

   

Recipe

Roasted Butternut Squash Maki with Salmon and Leek

Ingredients

  • 1/4 cup orange marmalade
  • jalapeno slices, to taste
  • 1/2 butternut squash
  • 2 baby leeks
  • 1 cup sushi rice
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • 1 sheet nori or soy wrapper
  • salmon sashimi, 6-8 thin slices

Preparation

Preheat oven to 450.

Heat marmalade with jalapeno slices in a small saucepan; bring to boiling and then simmer for 10 minutes to blend flavors. 
 
Cut off the outer layer of the squash, and slice off sides to form a large rectangle. Line a pan with parchment paper and place the squash on the pan. Brush marmalade all over the squash. Slice the leeks in half lengthwise, and put them in the pan also. Bake at 450 until squash is browned and softened. Let cool. 
 
Put sushi rice in another saucepan. Add 1 cup water, bring to boil, then reduce heat to low and cover. Cook, covered, for 20 minutes. Let cool slightly, then add vinegar and sugar and stir to combine. 
 
Wrap sushi rolling mat with plastic wrap. Cut a sheet of nori (or seaweed paper) in half and place on mat. Reserve other half to make a second roll. Wet your hands and form a ball out of the prepared sushi rice, approximately 2" diameter. Place ball in the middle of the nori, and then spread it evenly to form a layer about 1 cm thick. Flip the rice and paper over so the nori is facing up. 
 
Slice the squash into long thin rectangular strips, about the size of the length of the nori. Cut four strips for the sushi, and reserve extra squash to make Butternut Squash Bisque. Place two strips in the center of the nori, along with some leeks. Reserve the other two strips for the second roll. 
 
Roll the sushi carefully. Coat the top of the roll with the jalapeno marmalade. Layer the salmon on top of the marmalade. Wet a knife and cut into six slices.
 
Repeat for second maki roll. 
 
 

4 comments on “Roasted Butternut Squash Maki with Salmon and Leek

  1. Can’t get sushi here either but at the one Oriental ‘buffet’ — the markets are a loss. IF I go visit #4 son, near Detroit, I can get everything I need there. This looks absolutely yummy. Will try I am sure.

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