Homemade Bacon Avocado Sushi

• Gluten free

• Meat

  • 2 slices Bacon

• Seafood

  • 2 oz Sashimi, fresh

• Produce

  • 1/2 Avocado
  • 1/4 English cucumber
  • 2 Green onion stalks
  • 1 Jalapeno, small
  • 2 sheets Nori seaweed sheets

• Condiments

  • 1 Sriracha chili sauce + soy sauce

• Pasta & Grains

  • 1/2 cup Sushi rice

• Oils & Vinegars

  • 1 tbsp Rice vinegar, seasoned

• Nuts & Seeds

  • 1 Sesame seeds + chia seeds, Toasted

• Dairy

  • 1/2 oz Cream cheese

• Liquids

  • 1 cup Water

Found on peasandcrayons.com

Description

Ingredients

• 1/2 cup uncooked sushi rice (I like Nishiki )
• 1 cup water
• 1 TBSP seasoned rice vinegar
• 2-4 slices of bacon, cooked til crispy
• 1 small jalapeño*
• 1/4 of an English cucumber
• 1/2 an avocado
• 2 oz fresh sliced sashimi
• 1/2 or 1 oz cream cheese
• 2 green onion stalks
• 2 sheets of nori seaweed sheets
• Toasted sesame seeds + chia seeds for topping
• Sriracha chili sauce + soy sauce for dipping
• *a few slices of bell pepper or poblano pepper makes a great substitute if your not a fan of heat. I removed all the seeds and veins from my jalapeño so its not too hot.
• NOTE: Measurements for sushi fillings are super flexible. Have fun with it!

Directions

• Heat a small pot to medium-high heat.
• Rinse your rice.
• Add water and rice to the pot and bring to a boil.
• Next reduce heat to low and simmer, covered, for twenty minutes.
• Uncover rice and season with vinegar, salt, and sugar.
• Fluff with a fork and allow to cool in a separate bowl.
• TIP: I like to lay out all my veggies, toppings, and sauces while the rice cooks, so that once the rice is ready, I can quickly roll everything together and start chowing down! You can also cook your bacon at this time via skillet or baking method. Prep your fish, cream cheese (optional) and veggies while the rice simmers away:
• Remove the stem, veins, and seeds from your jalapeño and slice into thin strips.
• Peel and seed cucumber if desired (I didnt) and slice into thin strips vertically.
• Slice your avocado, salmon and/or tuna into strips as well.
• Roll cream cheese into two ropes long enough to spread across your seaweed sheet horizontally.
• Cover a bamboo mat with plastic wrap and top with a sheet of nori.
• Using a large spoon, spread rice atop the seaweed sheet in a thin layer. For a smaller roll, dont spread the rice all the way to the end of the sheet, leave an inch or so of bare seaweed at the end. You can slice this part off or leave it be.
• Towards the bottom end of the sheet, arrange your veggies, fish, and cream cheese in 2-3 compact rows, leaving about half an inch of rice on the bottom end of the sheet.
• First time rolling sushi? :: click here :: for a photo tutorial of the entire process.
• Roll, slice, and sprinkle with sesame seeds!
• Serve alongside your favorite sauces + enjoy! You may now join me on team #OBSESSEDWITHBACONSUSHI!