Bacon-Wrapped Sushi

Ingredients for the Bacon Sushi

1 kg bacon, good quality
Blanched asparagus
Cream cheese
Crabsticks
Cucumber strips
Enoki mushrooms, washed
Roasted tamago strips (see recipe below)

Ingredients for the Roasted Tamago

2 whole eggs
2 tsp sugar
2 tsp mirin
2 tsp light soy sauce

Ingredients for the Sushi Rice

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

Procedure for Sushi Rice

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 into cooked rice while still warm. Set aside to cool.

Procedure for Roasted Tamago

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.

Procedure for Bacon

Preheat oven to 350 degrees Fahrenheit.
On a foiled tray, arrange bacon strips side by side until they total the size of a sheet of paper.
Top with another foil and secure bacon by putting another tray on the previous layer.
Bake for 15-25 minutes or until browned but still bendable or soft enough to roll.
Cool and use to assemble the sushi.

Assembly

On one side of bacon sheet, push in a cup of sushi rice. Arrange asparagus and cream cheese, then 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.


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