Ingredients and Weight:
- Sushi rice: 2 cups (500g)
- Rice vinegar: 1/4 cup (60ml)
- Sugar: 1 tablespoon (15g)
- Salt: 1 teaspoon (5g)
- Nori sheets: 8 (1 package)
- Bacon: 12 slices (240g)
- Cream cheese: 1 block (8 ounces, 226g)
- Avocado: 2 large (680g)
- Cucumber: 1 large (300g)
- Scallions: 1/2 cup (12g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the sushi rice according to package instructions.
- While the rice cools, heat the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves.
- Pour the vinegar mixture over the cooked rice and gently stir to combine.
- Spread a Nori sheet on a bamboo rolling mat.
- Top the Nori with a layer of rice, leaving a 1-inch border at the top.
- In a large skillet, cook the bacon until crispy.
- Spread a layer of cream cheese over the rice.
- Top with the grilled bacon, sliced avocado, cucumber, and scallions.
- Starting from the bottom, roll up the Nori tightly, using the bamboo mat to guide you.
- Wet the top border of the Nori with water to seal the roll.
- Slice the roll into 8 equal pieces.
Nutritional Information:
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 35g
- Protein: 15g
Dish Characteristics:
- Savory and unique flavor combination of bacon, cream cheese, and sushi
- Crispy bacon adds a satisfying crunch
- Creamy avocado and cucumber balance out the bold flavors
- Easy to prepare and perfect for casual gatherings
User Comments:
- "This sushi roll was a hit at my dinner party! Everyone loved the smoky flavor of the bacon and the creamy texture of the avocado."
- "I'm not a big sushi fan, but this roll changed my mind. The bacon and cream cheese made it irresistible."
- "This is the perfect party food! It's easy to make, delicious, and everyone can customize their rolls with their favorite toppings."
Special Precautions and Tips:
- Make sure to use sushi-grade Nori for the best results.
- If you don't have a bamboo rolling mat, you can use a clean dish towel instead.
- To make the rolls easier to slice, refrigerate them for 30 minutes before cutting.
