Seafood with a Bacon Twist:
Turkey Bacon Sushi
2 cups sushi rice (Sumeshi)
1 packet Sushi Rice Seasoning or 1 cup of Sushi Su (seasoned rice vinegar)
6 sheets of Nori (dried seaweed)
1 medium sized carrot cut into long strips thin or baby carrots quartered.
1 avocado cut to thin strips.
12 oz package Godshall’s Turkey Bacon
12 Crab Stix (KaniKama)
1 package BBQ eel (unadon)
Wash rice to remove starchy layer which will look like a creamy cloud in the water.
Transfer the rice to a steam cooker and add 2 cups of water. Close lid and cook.
While Rice cooks, remove crab stix and bbq eel from packages and place on cutting board
Cut eel and crab stix into long thin strips and set aside
Cut carrot and avocado into lengthwise strips and set aside
When rice is cooked season and fold til well mixed. Allow to cool.
Toast seaweed sheets for no more than 2 minutes.
On a cutting surface, lay out bamboo sushi rolling mat. (if you cannot find one, you can use a sheet of plastic wrap, but the sushi will not turn out as well)
Place seaweed sheet on rolling mat, and , using a spoon or sushi paddle soaked in water, spread rice into a thin layer over entire seaweed sheet. Its often handy to keep a small bowl of cool water off to the side to keep spoon or paddle from clotting up with rice.
Place half strips of cooked bacon on bottom half of rice covered seaweed sheet, 3/4 of an inch from bottom edge.
Place crab stix or eel and carrot or avocado next to crab or eel.
Begin rolling with both hands supporting the sheet, up from the bottom.
When roll has completed its first full rotation, bring mat up and continue to roll with bamboo mat.
Using your entire hand, tighten and compress the roll in the bamboo mat.
When the roll is fully rolled and just tight enough to starin contents at both ends, place in refrigerator or freeze for 15 minutes.
With an extremely sharp knife, cut seaweed into sections under 1″ thick. If knife begins to stick, rinse with cold water
Serve with Unagi on eel and soy on Crab, with wasabi paste on the side.