2 Cups Sushi Rice
1/3 Cup minced Leek (or sweet yellow onion)
2 cloves garlic, minced
1 inch ginger, grated
1-3 Bok Choy
1 Futsu Squash, quartered, sliced, seeds removed
Olive oil
Salt to taste
Soy Sauce & Sesame Oil to taste
Peheat your oven to 400 degrees and arrange your squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil and salt to taste. Transfer to the oven for about 35-40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through.
Meanwhile, cook rice according to package instructions (cold day-old rice is easier to work with). In a small skillet over low heat, add the minced leek and saute until soft. Add in chopped bok choy and cook until just wilted. Add garlic and ginger and saute until fragrant, stirring constantly. Add rice and cook over medium heat until hot and slightly crispy on the bottom. Season to taste with sesame oil and soy sauce and serve with roasted squash.
If you want more protein, throw a fried egg on top. You can also try roasting your Futsu seeds and adding them to the dish as well!