pureed pumpkin
bacon
cooked chicken
grated vegetables (beetroot, carrot, for example)
mint leaves
nori
To puree the pumpkin, simple chop and peel the pumpkin and boil or
roast until cooked. Then either mash or use a whiz to make it smooth. Cook bacon, and shred chicken, grate carrot and beetroot Using a sushi kit, line the nori sheets with pumpkin, then the top
up with other ingredients. If you find the pumpkin was a bit wet and the
sheets ripped, use to sheets.
bacon recipe source: Nicola Smith, Foreverfit.tv (@ForeverfitTV), New Zealand
Showing posts with label sushi. Show all posts
Showing posts with label sushi. Show all posts
Saturday, September 05, 2015
Wednesday, July 17, 2013
2991. TUNA SUSHI ROLL with BACON and APPLES
For each roll:
bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008
1 4in x 7in piece nori
about 1/2 – 3/4 cup prepared sushi rice
1 teaspoon toasted sesame seeds, if desired
2 ounces fresh tuna, cut in to 1/4 in width strips
1 strip cooked bacon, or 1 tablespoon finely chopped cooked bacon
1/4 small Granny Smith apple, peeled, cut into thin strips and placed in 1/4 cup sushi rice dressing
1 teaspoon finely chopped scallions
apple chips for garnish, optional
To assemble sushi roll, place nori horizontally on
the work surface, being sure that the rough side is facing upwards.
Cover the entire surface with an even, thin layer of prepared sushi
rice. If desired, sprinkle sesame seeds across rice. Flip seaweed over
so that rice in facing down.
Place tuna horizontally in the middle of the nori,
being sure that it extends to both edges of the nori. Place bacon, or
chopped bacon on nori in the same fashion as the tuna strips. Repeat
with scallions. . Remove apple strips from dressing and pat dry. Place
apple strips on the nori being sure that they extend to both edges of
the nori.
Roll according to the technique for making inside out rolls (see below). Cut roll into 6-8 pieces. Serve with wasabi and pickled ginger if desired. Add apple chips for garnish.
How to Make an Inside Out Roll (Ura Maki): Begin with a piece of 4-in by 7-in nori. Place the nori directly on a
cutting board, making sure the long end is parallel to the bottom of
the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup
of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add
desired ingredients horizontally in the middle of the nori, making sure
that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping
fillings with all other fingertips. Roll the bottom of the nori just
over the fillings, making sure to tightly tuck the fillings under the
fold. Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape
roll by pressing forefingers on top of the mat while simultaneously
pressing thumbs and middle fingers on the sides. Check to see that the seam side of the roll rests on the cutting board before cutting into 6–8 pieces.
bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008
Saturday, July 14, 2012
2623. PAN-FRIED ASPARAGUS ENOKI BACON ROLL
asparagus; thin
enoki mushrooms
bacon
ume-shiso
Cut asparagus and enoki to roughly the same length as the bacon. Pan-fry asparagus until 90% cooked. Smash ume-shiso and smear it generously on one end of the bacon slice. Top it with asparagus & enoki and roll it all! Pan-fry the rolls.
NOTES: 1) You can add a bit of tubed ume-shiso paste if you don't have enough umes. 2) If you're using bacon, don't add the ume-shiso paste as it will be way too salty.
bacon recipe courtesy of: grazingrace (member), for Nibbledish
enoki mushrooms
bacon
ume-shiso
Cut asparagus and enoki to roughly the same length as the bacon. Pan-fry asparagus until 90% cooked. Smash ume-shiso and smear it generously on one end of the bacon slice. Top it with asparagus & enoki and roll it all! Pan-fry the rolls.
NOTES: 1) You can add a bit of tubed ume-shiso paste if you don't have enough umes. 2) If you're using bacon, don't add the ume-shiso paste as it will be way too salty.
bacon recipe courtesy of: grazingrace (member), for Nibbledish
Thursday, July 12, 2012
2621. SWEET BACON MUSUBI
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
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
Friday, December 31, 2010
2063. TEMPURA SHRIMP, ALFALFA and BACON SUSHI
3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts
Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.
bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts
Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.
bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007
Monday, March 30, 2009
1421. BACON CRUNCH SHRIMP ROLL
6 sheets nori
3 cups sumeshi
12 pieces tempura shrimp
1 small avocado
6 sticks green onion
6 slices bacon
Cook sushi rice. Bake tempura shrimp as directed on the package. Cut tails off the tempura shrimp. Slice tempura shrimp in half lengthwise, set aside. Cut the avocado in half, discarding the pit. Cut off the hard skin and discard. Slice the avocado into thin sticks. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs. Fry the bacon until it is of desired crispyness. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings. Enjoy!
courtesy of: Allison Day, Sushi Day, southern California
3 cups sumeshi
12 pieces tempura shrimp
1 small avocado
6 sticks green onion
6 slices bacon
Cook sushi rice. Bake tempura shrimp as directed on the package. Cut tails off the tempura shrimp. Slice tempura shrimp in half lengthwise, set aside. Cut the avocado in half, discarding the pit. Cut off the hard skin and discard. Slice the avocado into thin sticks. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs. Fry the bacon until it is of desired crispyness. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings. Enjoy!
courtesy of: Allison Day, Sushi Day, southern California
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