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!
Roasted Butternut Squash Maki with Salmon and Leek
- 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
Preheat oven to 450.