yield dependent on how small or large you make each
3 cups steamed white rice
½ teaspoon salt
2 strips of raw bacon
1 tablespoon sugar
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds
nori seaweed sheets cut into 2 ½ x 5 inch strips
Finely chop the strips of bacon. Fry them in a hot skillet. When halfway
done, pour out some of the fat and then sprinkle on the brown sugar.
Cook until the bacon is crisp and caramelized. Scoop out the sugary bits
of bacon with a slotted spoon and place them into the hot rice.
Sprinkle in the toasted sesame seeds, salt and sliced green onion. Fluff
well to distribute the ingredients evenly into the rice.
Moisten a musubi mold or rice bowl with water. Wet your hands with
water, too. Place about 3/4 cup of the rice mixture into the mold or
bowl. If using the mold, press down the lid (moisten the lid, too to
prevent the rice from sticking to it). If using the bowl, make quick up
and down movements with the bowl to pack the rice together; then dump
the rice into one palm and form the rice into a triangle by pressing it
as though you were forming a snowball, only squeeze gently to form three
sides. If using a mold, take the rice out of the mold and firmly press
with damp hands to reinforce the triangle shape. Wrap a nori strip
around the front and back of the triangle.
bacon recipe courtesy of: Chidori Phillips, BellaOnline: The Voice of Women
