I've had tamago rolls before but I've never seen bacon in a sushi roll. So the logical thing to do is to put bacon inside that roll! Not really, I just had 2 strips of bacon left in the fridge and they were looking pretty sad so I decided they needed to be in my tummy fast! If I ever see this recipe (my recipe) or some variation of it anywhere, I will take that as a compliment. Ooh, that would be so cool!
Brunch Sushi Roll
For the Sushi Rice
ingredients:
• 1½ rice cooker cup sushi rice (1 rice cooker cup = 180 ml)
• 2 cups water
• 2" x 2" piece of kombu (optional)
• 4 tbsp rice vinegar (no sodium & no sugar)
• 2 tbsp granulated cane sugar
• 1½ tsp kosher salt
ingredients:
• 1½ rice cooker cup sushi rice (1 rice cooker cup = 180 ml)
• 2 cups water
• 2" x 2" piece of kombu (optional)
• 4 tbsp rice vinegar (no sodium & no sugar)
• 2 tbsp granulated cane sugar
• 1½ tsp kosher salt
instructions:
1) Put rice in a fine mesh strainer and rinse under not-too-cold running water. Gently swish the rice around with your hand. Rinse rice until water runs clear, about 2 minutes. Drain rice very well by shaking the strainer. Leave the rice in the strainer for 30 minutes to 1 hour before cooking.
2) Transfer rice to your rice cooker, add 2 cups water (just under the number 2 line on the pot), kombu (if using), and turn the setting to "Cook". Once the rice cooker switches to "Warm" setting, set the timer for 15 minutes. Meanwhile, make the vinegar seasoning.
3) Add vinegar, sugar, and salt in a microwave-safe bowl. Microwave for 30 seconds, then stir until most of the sugar and salt are dissolved. Put the bowl back in the microwave for 15 seconds, then stir well until you don't feel any more grains. Set aside.
◘ tip: Alternatively, you can add vinegar, sugar, and salt in a small saucepan over low heat, stirring until sugar and salt are dissolved. Off the heat.
4) When the 15-minute timer goes off, transfer cooked rice to a large wooden bowl (or glass bowl) and spread it out. Drizzle the vinegar mixture onto a wooden spatula while moving the spatula back and forth all over the rice to evenly distribute the seasoning.
5) With one hand, use a slicing motion with the spatula to separate the grains while mixing in the seasoning, while the other hand fans the rice to help dry it. Gently fold in the rice, but don't mash down, and continue the slicing motion to coat the rice grains with the seasoning. Fan the rice the whole time.
◘ tip: Place the bowl over a damp towel to keep it from sliding off.
1) Put rice in a fine mesh strainer and rinse under not-too-cold running water. Gently swish the rice around with your hand. Rinse rice until water runs clear, about 2 minutes. Drain rice very well by shaking the strainer. Leave the rice in the strainer for 30 minutes to 1 hour before cooking.
2) Transfer rice to your rice cooker, add 2 cups water (just under the number 2 line on the pot), kombu (if using), and turn the setting to "Cook". Once the rice cooker switches to "Warm" setting, set the timer for 15 minutes. Meanwhile, make the vinegar seasoning.
3) Add vinegar, sugar, and salt in a microwave-safe bowl. Microwave for 30 seconds, then stir until most of the sugar and salt are dissolved. Put the bowl back in the microwave for 15 seconds, then stir well until you don't feel any more grains. Set aside.
◘ tip: Alternatively, you can add vinegar, sugar, and salt in a small saucepan over low heat, stirring until sugar and salt are dissolved. Off the heat.
4) When the 15-minute timer goes off, transfer cooked rice to a large wooden bowl (or glass bowl) and spread it out. Drizzle the vinegar mixture onto a wooden spatula while moving the spatula back and forth all over the rice to evenly distribute the seasoning.
5) With one hand, use a slicing motion with the spatula to separate the grains while mixing in the seasoning, while the other hand fans the rice to help dry it. Gently fold in the rice, but don't mash down, and continue the slicing motion to coat the rice grains with the seasoning. Fan the rice the whole time.
◘ tip: Place the bowl over a damp towel to keep it from sliding off.
For the Omelette
ingredients:
• 3 eggs, beaten
• sea salt, to taste
• freshly ground black pepper, to taste
• gochugaru (Korean chili flakes), to taste
• non-stick spray
ingredients:
• 3 eggs, beaten
• sea salt, to taste
• freshly ground black pepper, to taste
• gochugaru (Korean chili flakes), to taste
• non-stick spray
instructions:
1) Spray a skillet with non-stick spray and place it over low heat. Pour in the eggs and swirl the skillet to ensure the eggs are laid evenly. Sprinkle the top with salt, pepper, and gochugaru. Cover the skillet and cook for 5 minutes or until the top of the egg is set. Transfer to a plate or work surface/cutting board.
◘ tip: After 3 minutes in to cooking, check the bottom of the eggs to make sure it isn't browning too much. Touch the top to test for wetness; if it's still wet, cook longer with the lid on until the top is dry to the touch. You can also use a rectangular pan (tamago pan) if you have it.
1) Spray a skillet with non-stick spray and place it over low heat. Pour in the eggs and swirl the skillet to ensure the eggs are laid evenly. Sprinkle the top with salt, pepper, and gochugaru. Cover the skillet and cook for 5 minutes or until the top of the egg is set. Transfer to a plate or work surface/cutting board.
◘ tip: After 3 minutes in to cooking, check the bottom of the eggs to make sure it isn't browning too much. Touch the top to test for wetness; if it's still wet, cook longer with the lid on until the top is dry to the touch. You can also use a rectangular pan (tamago pan) if you have it.
For the Bacon
ingredients:
• 2 bacon strips, preferably thick cut
ingredients:
• 2 bacon strips, preferably thick cut
instructions:
1) Take bacon out of the fridge while the eggs are cooking to let come to room temperature. Place bacon in a skillet over medium-low heat. Cook on both sides just until cooked through but still pliable (not to a crisp), about 4 minutes per side. Transfer to a paper towel-lined plate to drain excess grease.
1) Take bacon out of the fridge while the eggs are cooking to let come to room temperature. Place bacon in a skillet over medium-low heat. Cook on both sides just until cooked through but still pliable (not to a crisp), about 4 minutes per side. Transfer to a paper towel-lined plate to drain excess grease.
Other Ingredients
• furikake
• 5 chives, chopped (some for garnish)
• furikake
• 5 chives, chopped (some for garnish)
To Assemble:
○ Place the omelette, seasoned side down, on a work surface. Add some rice, spreading it out in a thin layer. Sprinkle furikake all over the top, followed by chives. Place bacon on the edge closest to you; lift that edge and fold it over the bacon. Continue to roll slowly but snugly, not too tight.
○ Run your knife under warm water. Cut the roll into sixths or eighths. Place rolls on a platter and garnish with chopped chives.
○ Place the omelette, seasoned side down, on a work surface. Add some rice, spreading it out in a thin layer. Sprinkle furikake all over the top, followed by chives. Place bacon on the edge closest to you; lift that edge and fold it over the bacon. Continue to roll slowly but snugly, not too tight.
○ Run your knife under warm water. Cut the roll into sixths or eighths. Place rolls on a platter and garnish with chopped chives.
◘ note: You can make other types of sushi with the leftover rice. To store sushi rice, place it in a glass container with a lid and refrigerate; use within 3 days.
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