Nori Wrap with Sweet-Sour Pumpkin filling

“the pumpkin is good” said the pumpkin hater, my 15 year old son a Tim life long pumpkin hater.


Okay it’s a sushi, but after reading about some sort of universities in Japan where you can study for 4 years to become a sushi master I have become a bit intimidated to call my humble wraps sushi. It seems that every culture has de developed a wrap of some sort, which makes sense because wraps are practical ways of preparing food. Once you drop the mystique surrounding the Japanese sushi and see it for what it is: a wrap, you can get on with it and have some fun.

For this post I want to give you the recipe of the attention grabber to this very personal and unpretentious sushi: the sweet-sour pumpkin

Sweet-Sour Pumpkin

1/2 of a medium sizes butternut squash or pumpkin peeled and cut in cubes
1 tsp olive oil(or another good quality neutral oil)
1/4 cup rice vinegar
1/4 cup mirin
1 tps rice syrup
a pinch of sea salt
1 tsp of grated peeled ginger

-sauté the pumpkin in the olive oil and let them cook with a lid on until they are soft
-add all the other ingredients ( which you have already mixed in a small container)and simmer until it becomes saucy, shiny a a bit thicker, about 10-15 minutes, watching regularly to make sure it doesn’t burn or dry too much.

Use this pumpkin as filling for your sushi, but also as a side dish for another meal. It’s delicious!


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