BLT Bacon Sushi Roll

March 11, 2015 3:33 am Published by Leave your thoughts

BLT Bacon Sushi Roll

California Sushi Bacon BLT Roll

Some people just aren’t sushi fans. Hey, raw fish isn’t for everyone. I get it. But what about BACON sushi? Filled with bacon, lettuce and tomato and topped with a garlic aioli and roasted bell peppers, this is pretty much a Japanese version of a BLT. No raw fish here! In fact, there’s no fish at all in these “sushi” rolls.

Specializing in flavorful Japanese cuisine and one-of-a-kind sushi rolls, Mura restaurant has been one of North Hill’s most popular restaurants since opening in 2005. The menu features a delectable combination of steaks, sushi and other Japanese fare, as well as an extensive drink menu offering everything from Japanese beers and local craft brews to Asian-inspired cocktails and sake. Focused on serving a wide variety of the finest-grade sushi and specialty rolls, Mura stays ahead of the curve in culinary creations and interior design. The design aesthetic of Mura focuses on a modern interpretation of traditional Japanese architecture and tradition. Follow them on Facebook.

California BLT

Ingredients:

For the basil aioli:

1 cup mayo
1/4 cup water
1/4 tsp garlic
1/2 oz. dried basil
Mix ingredients together. Refrigerate for at least one hour to allow flavors to meld.

For the roll:

4 strips of bacon
Lettuce
Avocado
Roasted red pepper
Tomato
Sushi rice
Nori wraps
Instructions:

1. Fry two strips of bacon until crispy. Drain on paper towel.
2. Slice about one ounce of avocado, and tomato.
3. Shred about half an ounce of lettuce.
4. Slice about 2 oz. roasted red pepper.

To assemble:

1. Use about 4 oz. of cooked sushi rice and spread onto nori. Place the lettuce, avocado, tomato and crispy bacon on the side of the nori without rice.

2. Using a bamboo sushi mat roll it up. Top with roasted red pepper. Place a layer of plastic wrap on top of the roll; this will help to keep the red pepper in place.

3. Slice the roll into 8 even pieces. Remove the clear wrap and top with basil mayo.


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This post was written by Bacon Babe

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