GENERAL - Article
16:56 - 11th May 2012, by Gemma Cox

Celebrate Japan and Britain with Bacon Sushi

I love scattered sushi - it's so easy to make and you can add so many different ingredients to it to shake it up. I wanted to combine two really British ingredients in with this to make a fusion dish fit for summer. It really works if you have a British palette, because the vinegar in the rice acts as a substitute for the sour taste of tomato ketchup, so this is sort of like a summery fry-up... Well, sort of.

2 cups Japanese rice (around 430g)
6tbsp sushi rice vinegar (or check label)
1 tbsp sake (optional)
1 piece dried konbu (optional)
2 eggs
1 egg yolk
2 tsp cornflour
Large pinch salt
Pinch sugar
Vegetable oil
Packet streaky bacon (smoked or unsmoked - your choice!)
500g asparagus tips

Method
Make your sushi rice - I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice.
Firstly, wash the rice thoroughly and leave it to soak for half an hour. Then, drain and add your sushi rice to the same quantity of water in your rice cooker. Add the sake and konbu if using, then switch on and leave to cook. Once it has finished, leave it to rest for 15 minutes.
Turn the rice out into a damp, flat container (like a pyrex oven dish) and add the sushi rice vinegar. Using a damp wooden spoon, turn the rice gently to coat it in the seasoning. At the same time, fan the rice to cool it and help it to absorb the dressing. Continue until no visible steam rises from the rice, and place it under a damp kitchen towel.
Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl. Add the cornflour dissolved in 4 tsp water. Heat the oil in a frying pan, and add enough oil to coat the base. Thinly cover the pan with the egg, and heat until almost set. Then, turn the omelette over to finish it off. Do not allow it to colour. Continue until all the egg has been cooked, then roll the omelettes up and shred them finely.
Fry the bacon until very crispy. Snip into small pieces.
Steam the asparagus, and when cooked, remove the tips and slice the stems into small coins. Divide the rice into four bowls, and top with the bacon, asparagus and omelette.

This would be perfect to serve up to your mates for a Jubliee picnic, or an Olympics watching party!

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