Bacon Avocado Cucumber Sushi Rolls

• Meat

  • 14 Rindless short cut bacon rashers

• Seafood

  • 7 Sushi seaweed sheets

• Produce

  • 1 Avocado, pitted

• Condiments

  • 1 inch Mayonnaise a squeezable
  • 1 dash Soy sauce
  • 1 dab Wasabi sauce

• Baking & Spices

  • 1 tsp Sea salt, fine
  • 1 tbsp Sesame seeds, roasted
  • 2 tbsp White sugar

• Oils & Vinegars

  • 3 tbsp Rice vinegar

• Bread & Baked Goods

  • 1 tbsp 1 sesame oil - to give some korean flavour and/or to give a shiny look to the rolls

• Other

  • 5 cup And 1/2 steamed sushi rice (short grain rice
  • 1 Cucumber (peeled and sliced into thin strips, i used english cucumber
  • Tbsp *1 = 15ml (1 cup = 250ml

Found on mykoreankitchen.com

Description

Directions

• In a large bowl, mix the cooked sushi rice with the sushi seasoning and roasted sesame seeds. Set aside while other ingredients are being prepared as mentioned in the ingredients section.
• Place one seaweed sheet on a bamboo (sushi) mat and thinly spread the rice on the seaweed sheet. (I covered about 90% of the sheet)
• Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of bacon, mayonnaise (3 to 4 rows), avocado and cucumber strips. (I used 2 short cut bacon, 2 avocado strips and 2 cucumber strips per one sushi rolls).
• Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients.
• (Optionally brush the sesame oil on the outer layer of seaweed.) Cut the sushi roll into bite size pieces. Alternatively, halve the roll and eat like a burrito. Serve with a dab of wasabi sauce and a dash of soy sauce.