Acorn Squash & Pork Belly for Sushi Rolls

5 from 1 vote

Acorn Squash & Pork Belly for Sushi Rolls

Acorn Squash & Pork Belly Recipe for Sushi Rolls is sweet and spicy to make a perfect appetizer. Filled with roasted acorn squash, flavorful crispy pork belly and topped off with pomegranate seeds.

Prep Time1

Cook Time40

Course: Appetizer

Cuisine: Asian

Servings:

Calories: 522kcal

Author: Lizzy Cascalheira

Ingredients

Sushi Rice

2 cups sushi rice
2 cups water
1 teaspoon salt
¼ cup rice vinegar
2 tablespoon sugar

Filling

1 Acorn Squash
½ pd Pork Belly
5 Soy Sheets
2 teaspoon garlic salt

Sauce & Ganish

¼ cup Pomegranate
¼ cup Mayonnaise
3 tablespoon Sriracha Sauce

Instructions

Sushi Rice

Rinse the rice through a mesh strainer until the water is clear.
Place a pot with water on the stovetop and bring water and rice to a boil, reduce heat to a simmer, cover the pot with a lid, and simmer for about 20 minutes.
Make the vinegar in a separate small saucepan and combine vinegar, sugar, and salt over medium heat. Whisk until sugar and salt have dissolved.
Combine cooked rice and sugar-vinegar mixture and toss until rice is well coated. It should look wet at first but as it cools it starts getting sticky so keep it covered.

Acorn Squash

Slice the acorn about ½ an inch, place on a greased pan and sprinkle garlic salt and olive oil.
When done, peel the skin off.
Pork Belly
Slice the pork belly into small pieces, place on a hot pan and let it roast, mix it around so it doesn’t burn.
When it’s slightly brown, remove the pork and let it drain out the fat and let it rest on a paper towel.

Sushi Roll

Prep all of your other ingredients so that you can have a nice assembly line ready to roll sushi.
Press the rice onto the soy sheet in an even layer, leaving a 1-inch empty border of the soy sheet. at the top.
Layer by fillings horizontally on the rice, side by side, as evenly as possible.
Lift the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll.
Roll and squeeze the mat tightly as possible.
Using a sharp knife, cut each sushi roll into 8 equal pieces on a cutting board. Place on a tray facing with the filling down.
Garnish with pork, pomegranate seeds then mix the mayo and sriracha and drizzle on top.
Serve and Eat!

Video

Notes

Sushi is easy to make if you have everything in front of you so you can work like an automatic assembly line.
I have a small bowl with water to dip my fingers in to remove the sticky rice as I am rolling out sushi.

Nutrition