BLT Sushi Rolls
BLT sushi hand roll and maki roll
Sometimes we like to change it up a bit and make bacon lettuce and tomato in a different form. I believe the bacon lettuce and tomato sandwich stands strong and proud in every bacon lovers dreams. As for myself, I’m ready to make it into a sushi hand roll and maki roll, fusing two things together to make a fun delicious treat that you can snack at work or eat during your gaming time.
Serving size for 2 people
8 slices of thin smoked bacon – cooked
¼ cut of an Iceberg lettuce – washed
1 large Roma tomato – deseed it
2 cups of short grain sushi rice – wash the rice until the water runs clear.
2 ½ cups of water
¼ cup of mirin
3 tablespoons of salt
1 pinch of kosher salt
2 – 3 sheet of Nori
Sauce – Japanese mayo is the best but if you don’t have it normal mayo and some Sriracha hot sauce.
Rice cooker is best. You can cook rice in a pot, however you must keep the timer on and have a lid over the pot and it may take about 20 minutes for the rice to be cooked perfectly. Rice cooker will do its own time and cook it perfectly with ease.
Preheat the oven to 375 degrees
- Cook the short grain rice
- Take a baking sheet placed with parchment paper and lay about 8 slices of bacon and bake in the oven on 375 for about 18 minutes for a nice crisp, but still tender even to not break and crumble in a sushi roll.
- When the rice is cooked, add rice seasoning. The hot rice will dissolve and absorb the mirin, sugar and salt while you stir it together gently. Let it cool down for a few minutes.
- Wash your iceberg lettuce and roma tomato. Dry both ingredients with a paper towel.
- Cut the tomato in half lengthwise and take a sponge to carve out the inside and toss it away.
- Slice up the iceberg lettuce lengthwise making julian style cut shredded lettuce.
- Once the bacon is baked nicely with a crisp, but still tender you’re good to go.
- Set up a rolling station. Hand rolls don’t need a sushi mat, however the maki roll needs a sushi mat to keep the roll tightly together
- Using plastic gloves or dip your clean hands into some warm water and taking a sheet of nori on a diamond shape facing towards you, gently lay about 1 ½ ounce of rice and spread it all around; then add a little bit of mayo or if you want Sriracha mixed with mayo, if you like it spicy. Then lay a few pieces of the shredded lettuce and tomato slices and two stripes of bacon and fold into a cone shape and lay it down onto a plate.
- Maki style is easy but a sushi mat helps a lot! So taking the nori you’re facing it down a traditional square shape with the less smoother side facing you. Spread about 1 ½ ounce of sushi rice onto the nori, then lay down in the center the mayo, lettuce, tomato and two slices of bacon and roll the maki roll by hand first, then use the sush matt to tighten the roll and to keep it together. Once the maki roll is nicely tightened, you make it cut it up into slices and eat just like a sushi roll.