When it comes to challenges in the kitchen, there isn’t much that I won’t attempt. I may fail, and the good Lord knows I do, but I keep on trying. When it comes to sushi, I have definitely met my match. It has got to be my single-most favorite style of cuisine, however it is also the most challenging for me to prepare.
This past summer, a couple of friends of ours introduced us to the Sushito. Basically, it is a sushi roll the size of a burrito. You don’t eat it sliced up like traditional Maki, the little cylinder-shaped sushi pieces; you eat it like a burrito!
It was love at first bite. When I first held it in my hand, I looked at it, studied it and wondered how did they get all that in there? It was huge. In fact, we could barely take bites out of it because of its enormous size. But somehow, we demolished it.
I had to try it out for myself. But like all previous attempts at preparing sushi, it was quite challenging.
There are many variations of ingredients. You can basically put whatever you want! Below is written the recipe for the one I made, however, there is a list provided of alternative ingredients.
Before I continue with the recipe, I just want to mention one thing. I found that the girth of my sushito was about half the size of the one I had previously tried. The next time I make them, I will either find a larger size nori sheet or combine two pieces to make an extra long nori sheet, giving me the option of having a much larger sushito, with many more ingredients. I found that with the standard size of nori, I was quite limited on how much I could put in and still be able to seal it closed.
Sushito (aka sushi burrito or sushiritto)
- 8 oz raw high quality salmon, minced
- 2 tsp sriracha
- 1 tbsp soy sauce (or Tamari)
- 1/4 cup green onions, finely minced
4 LARGE sheets toasted nori
3 cups sushi rice
Toasted sesame seeds
- lettuce leaves
- avocado slices
- carrots, cut in matchsticks
- hot sauce
- Sriracha mayonnaise
- fried tofu
- cabbage, shredded
- cooked shrimp
- crab meat
- raw high quality tuna, minced
* You will need a sushi mat!!!!
- Mince the salmon. Mix the salmon, Sriracha, soy sauce and the minced green onion together. Set aside.
- Turn on the gas flame on your stove. Using tongs to hold each piece of nori, just briefly wave the nori through the flame. It is just enough to warm it and become flexible.
- Lay the nori sheet on the sushi mat. Set a little dish of water near where you are working. Dip your fingers in the water and then use small handfuls of rice and press it with your wet fingers onto the nori. Don’t press the rice to firmly as it is key in the rolling procedure. Continue, wetting your hands often, until you have a thin layer of rice that covers all but a slim strip at the top of the nori. Sprinkle the rice with toasted sesame seeds.
- Now it’s time for the filling. I started with the romaine lettuce, then cucumber, avocado, the spicy salmon, soy sauce, hot sauce and carrots. But feel free to experiment and add whatever it is that your heart desires.
- Gently roll the sushito up, using the mat to help you. I use the water dish to keep my fingers moist and to wet the strip of exposed nori that will help seal the edge of the roll up. The filling on this is much larger than a normal sushi roll, so you have to do it tightly and let it kind of dry at the seam for a minute before you pick it up. Now slice it in half and enjoy!
And once again, Halloween is gone, and with that enters the holiday season. As fast as the store shelves are emptied and re-stocked with Christmas decor and adornments, in blows the cooler air, mittens and scarves and all that embodies the holiday season.
However, having said that, I am not too quick to part ways with some autumnal tradition, and most of all, autumnal recipes!
I had a butternut squash sitting alone in my refrigerator, begging me to make something wonderful of it. And how could I not? I began my search for butternut squash recipes on the internet, but I needn’t look any further than this recipe by none other than Giada de Laurentiis, one of my personal culinary gurus.
The idea of having the effect of freshly made pasta, without having to actually MAKE it, appealed to me greatly. To be honest, the thought had never even occurred to me to use wonton wrappers as tortellini pouches! It’s rather genius. Here I am, a mother of two small children; I would rarely have the time, or space for that matter, to make fresh pasta from scratch. I love the idea of it, especially having lived in Italy for so long, but let’s be real here. I live in a small apartment in the city, with my itty bitty little kitchen, and two little children who climb all over me as I am cooking; making fresh pasta will just have to wait a few more years.
The recipe is quite simple, but makes quite an impression. With those toasted walnuts, the dried cranberries and fresh sage, it is a supreme combination that is sure to both please the eye and the belly.
Butternut Squash Tortellini with Brown Butter Sauce
1 hr 10 min
4 to 6 servings
3 cups butternut squash, cubed
2 tbsp extra-virgin olive oil, plus 2 tbsp
1 1/2 tsp herbs de Provence
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 shallots, chopped
2 garlic cloves, chopped
1 cup whole milk ricotta
4 small almond biscotti, crushed (Giada’s recipe called for amaretti cookies however)
1/4 tsp ground nutmeg
1 package small wonton wrappers
Brown Butter Sauce:
3/4 cup butter
2 tbsp fresh sage leaves, torn
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries (or cherries, or both!)
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese
Preheat the oven to 375 degrees F.
In a large bowl, toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper.
Spread on foil-lined baking sheet and bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed almond biscotti, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside.
Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
Please also check out my instruction video also found on littlekitchenproject.com !