So a little while ago, I applied for a part-time position as a sushi apprentice. Or, more specifically, a sushi apprentice at a sushi bar in a giant nightclub in a giant stone church. Talk about the best job ever. Well, best job ever for someone else, as I did not get the position. Hooray for the recession and always having people more qualified then you applying to the same jobs you are! I’m still glad I applied though, because of the interview. I got to go in and make a roll for the chef, as well as see how he made rolls. Meaning I actually got to observe firsthand how a professional sushi chef makes sushi, with him explaining the process as he went. It was incredibly useful, especially considering that everything I know about making sushi I learned from the internet. Anyhow, it really made me want to go out and try making some sushi using my newly gotten knowledge.
So I can now make rolls using just 1/2 a sheet of nori (I was using the whole sheet before), and they also seem a bit tighter. The rolls above show a few veggie rolls I made to try to balance out the bacon. Albeit, considering I used an entire package of bacon (10 servings worth, if the package is to be believed), I doubt the half a cucumber, half an avocado, and few sprigs of green onion are really going to work. Incidentally, my arteries were super stoked about this bacon. Also included in the rolls above is a “hey, lets dump everything in!” roll. Every time I make sushi, I feel obligated to make one roll that uses every single ingredient I’m using in the rolls I’m making. Thus far, this has (mostly) resulted in nothing but tastiness.
My favorite roll involving bacon was the bacon and avocado roll. Avocado and bacon are like long lost siblings, separated from birth, who never truly felt alive until they were sliced up and rolled up next to each other inside some seaweed, and then chopped up into little pieces. Brings a tear to your eye, it does.
The only problem I had with this roll was the fact that the bacon had a tendency to want to leak out. This is because a.) it’s chopped into such teeny pieces and b.) I, in my overzealousness, kept putting too much bacon into the rolls. So I started using less bacon, and the rolls worked out better. Next time I do this (and believe me, there will definitely be a next time) I might try using some mayo to hold the bacon together. Possibly with some Chiracha sauce. Spicy bacon roll, anyone?
I put together a plate featuring the majority of the roll types that I made (if not all, not sure, my brain is fuzzy from too much bacon):
One roll that I was really thinking of making that simply did not happen was a BLT roll. Part of this was the fact that I had no lettuce. I had spinach though, so a BST roll could have happened. However, being frozen spinach, this may have turned out rather disgusting. I also couldn’t quite picture tomato working well in sushi. Which is kinda bizarre, since I can imagine bacon working in sushi, but still. Bacon has all sorts of sushi-positive qualities. It’s salty, much like bonito, a sort of mackerel that ends up dried and in various sprinkled-on sushi seasonings (aka furikake). Also, it’s crispy, kinda like tempura! Still, maybe one of these days I’ll give tomato in sushi a shot.
And here is the final sum of all of the sushi I made (minus the pieces that crawled into my mouth during the process of making the rolls):
Notice the pig cutting board, quite appropriate for bacon sushi! In conclusion, all of this was very delicious, as well as completely worth the heart attack/year shaved off of my life by consuming so much bacon in one evening.