This faux “Japanese” dish will change the way you eat authentic sushi…forever! Replacing the thin Nori wrapper with fatty strips of bacon does violate the sushi law, but who the heck cares? This tasty treat serves as a meal in itself—especially for voracious rice eaters such as you and me.
Recipe courtesy of Mikka Wee of www.pepper.ph
- 2 lbs. bacon, good quality
- blanched asparagus
- cream cheese
- cucumber strips
- enoki mushrooms, washed
- tamago strips
- 2 cups Japanese rice grains
- 2 cups Water
- 1/4 cup Del Monte vinegar (or Japanese Vinegar)
- 2 tbsp Sugar
- 1 tbsp Mirin
- 1/2 tsp Salt
- 2 pc whole egg
- 2 tsp sugar
- 2 tsp mirin
- 2 tsp light Aloha shoyu
Measure rice and water in rice cooker.
Leave rice grains in water for 20 minutes. Cook until done. While waiting for the rice, boil together vinegar, sugar, mirin and salt until melted. Mix vinegar mixture into cooked rice while still warm. Set aside to cool.
Whisk all ingredients together. Heat a non stick pan and put a teaspoon of oil. Cook egg like an omelet without filling, toast one side and then flip. Cool and slice into strips.
Preheat oven to 350 degrees Fahrenheit. On a foiled tray, arrange bacon strips side by side forming a paper of bacon strips.
Top with another foil and secure bacon by putting another tray on. Bake for 15-25 minutes or until browned but still bendable – soft enough to roll.
Cool and use for sushi making.
On one side of bacon sheet, push in a cup of sushi rice. Arrange asparagus and cream cheese, roll firmly. Slice.
On one side of bacon sheet, push in a cup of sushi rice. Arrange crabsticks and cucumber strips, roll firmly. Slice.
On one side of bacon sheet, push in a cup of sushi rice. Arrange enoki and tamago strips, roll firmly. Slice.
Top off with Japanese mayonnaise, if desired.