Colorful bacon rolls add variety to boring Japanese cuisine when you make them yourself at home. When serving, sprinkle with sesame seeds: white or black. Serve the rolls immediately after cooking.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Offal / Bacon / Cereals / Rice
Dish: Snacks / Rolls
Cuisine geography: Japanese / Asian
- Round rice - 120 Grams
- Warm water - 300 Milliliters
- Apple Cider Vinegar - 20 Milliliters
- Sugar - 1 Teaspoon
- Salt - 3 Pinches
- Bacon - 60 Grams (smoked or salted)
- Processed cheese - 50 g Gram
- Avocado - 0.25 Pieces
- Nori - 1-2 pieces
How to make Bacon Rolls
Prepare the indicated ingredients.
Boil the rice in advance for 15 minutes, rinsing several times in running water. Do not forget to add salt when cooking. Then drain the liquid from the container, dissolve the sugar in vinegar and pour the liquid into the rice, stir.
Line a nori sheet on a roll mat. Place boiled rice on top of it, but leave one edge of the seaweed uncovered.
Temporarily remove the nori from the rug and place overlapping slices of bacon on the rug. It is advisable that they twine the roll not along, but across - so you can cut the rolls neatly.
Spread the nori sheet with the rice on top of the bacon, making sure that the rice is in contact with the meat. Cut the processed cheese into slices, peel the avocado, and cut the flesh into slices. Place the cheese on the nori sheet first, then the avocado.
Roll with a roll so that the filling is wrapped in a nori sheet and the bacon wraps around the roll width rather than length.
Carefully cut the roll at the joints of the bacon slices, place the prepared rolls on a plate. Add wasabi, soy sauce, pickled ginger and serve.