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Kale and Bacon Sushi
May. 10th, 2021 01:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiraliciousRecipe is from The Adventurous Eaters Club by Misha & Vicki Collins
Half parenting advice, half cookbook, the goal of this book is to help parents “create a home where mealtime doesn't involve coercion or trickery, and where salad, veggies, fresh soups, and fruit are the main course.” It sounds preachy, but it's actually rather fun and the advice is fairly practical. Most of it involves simple meals and including the kids as part of the meal making process. (There are also a lot of activities that make introducing your kids to new foods a game.)
I, as a person in my mid-30s with no children, got this book as a simple way to reintroduce cooking and vegetables back into my life, both of which I had been missing. And I have spent the last year and a half trying to cook my way through this cookbook.
Makes 2 hand rolls
1 cup sushi rice
2 strips bacon
2 nori (seaweed) sheets
2 leaves kale, destemmed and thinly sliced
Soy sauce for dipping
Preheat the oven to 375 F.
Use a strainer to rinse uncooked rice until water runs clear. Cook the rice according to the package directions. We like to throw ours in the rice cooker. There are about a thousand different ways to cook rice; we aren't fussy. The goal is to have rice that stays starchy so that when you squeeze a handful it's quite sticky, which is best for sushi rolls.
Meanwhile, place the bacon on a tin-foil-lined baking sheet and bake for 15 minutes (or more if you like extra-crispy bacon). Remove from the oven and, using tongs, place the bacon on a paper-towel-lined plate to cool.
Kid's job! Lay out a bamboo mat. Lay out one sheet of seaweed on the mat. Put one cup of rice on top of the seaweed. Using clean hands, evenly spread the rice out on the seaweed, leaving space at the top and the bottom of the seaweed.
Kid's job! Lay a strip of cooked bacon in the middle of the nori, then sprinkle your kale on top. Time to roll. Lift the bamboo mat edge that's closest to you, and tightly tuck and roll your sushi. Use a dab of water on the top edge of the nori border to seal. Slice the roll into rounds using a sharp knife.
Serve with soy sauce for dipping.
Inventors' Circle
As you put on your own inventor's cap, here are some sushi-filling ideas to get you started.
Blackberries
Blueberries
Cucumber
Mango
Avocado
Red cabbage
Scrambled eggs
Carrots
Crackers, crushed
Cream cheese
I kind of feel like I more took the idea of bacon sushi and ran with it, rather than followed the recipe. 1) I couldn't get kale. 2) I cooked the bacon on the stove top because the new oven runs a bit hot.
Sushi rolling tip, things go a little better, if you put some cling wrap between the bamboo mat and the nori before you roll.
My nori was a little stale, so it didn't hold together as well as it should have.
Fillings I did do:
Bacon, lettuce, tomato, and avocado
Bacon & rice vinegar marinated cucumber
Bacon & orange bell pepper
Bacon & radish
All of which were delicious.
My go to sushi rice recipe is here.
Half parenting advice, half cookbook, the goal of this book is to help parents “create a home where mealtime doesn't involve coercion or trickery, and where salad, veggies, fresh soups, and fruit are the main course.” It sounds preachy, but it's actually rather fun and the advice is fairly practical. Most of it involves simple meals and including the kids as part of the meal making process. (There are also a lot of activities that make introducing your kids to new foods a game.)
I, as a person in my mid-30s with no children, got this book as a simple way to reintroduce cooking and vegetables back into my life, both of which I had been missing. And I have spent the last year and a half trying to cook my way through this cookbook.
Makes 2 hand rolls
1 cup sushi rice
2 strips bacon
2 nori (seaweed) sheets
2 leaves kale, destemmed and thinly sliced
Soy sauce for dipping
Preheat the oven to 375 F.
Use a strainer to rinse uncooked rice until water runs clear. Cook the rice according to the package directions. We like to throw ours in the rice cooker. There are about a thousand different ways to cook rice; we aren't fussy. The goal is to have rice that stays starchy so that when you squeeze a handful it's quite sticky, which is best for sushi rolls.
Meanwhile, place the bacon on a tin-foil-lined baking sheet and bake for 15 minutes (or more if you like extra-crispy bacon). Remove from the oven and, using tongs, place the bacon on a paper-towel-lined plate to cool.
Kid's job! Lay out a bamboo mat. Lay out one sheet of seaweed on the mat. Put one cup of rice on top of the seaweed. Using clean hands, evenly spread the rice out on the seaweed, leaving space at the top and the bottom of the seaweed.
Kid's job! Lay a strip of cooked bacon in the middle of the nori, then sprinkle your kale on top. Time to roll. Lift the bamboo mat edge that's closest to you, and tightly tuck and roll your sushi. Use a dab of water on the top edge of the nori border to seal. Slice the roll into rounds using a sharp knife.
Serve with soy sauce for dipping.
Inventors' Circle
As you put on your own inventor's cap, here are some sushi-filling ideas to get you started.
Blackberries
Blueberries
Cucumber
Mango
Avocado
Red cabbage
Scrambled eggs
Carrots
Crackers, crushed
Cream cheese
I kind of feel like I more took the idea of bacon sushi and ran with it, rather than followed the recipe. 1) I couldn't get kale. 2) I cooked the bacon on the stove top because the new oven runs a bit hot.
Sushi rolling tip, things go a little better, if you put some cling wrap between the bamboo mat and the nori before you roll.
My nori was a little stale, so it didn't hold together as well as it should have.
Fillings I did do:
Bacon, lettuce, tomato, and avocado
Bacon & rice vinegar marinated cucumber
Bacon & orange bell pepper
Bacon & radish
All of which were delicious.
My go to sushi rice recipe is here.
