I used some leftovers I had (butternut squash and brown rice) and decided to revamp them, with the help of my savory little friend Nori and what resulted was pure scrumptiousness.
To make it, I just roasted some 3/4 inch wide strips of butternut squash in the oven until they were tender. Then I just pressed the brown rice onto the nori sheet, added the squash and rolled it up with the grace of Masaharu Morimoto (at age five).
Served with some shoyu and a large house salad from the local Japanese restaurant (didn’t have the ingredients for ginger dressing). Perfection!