Please fave and comment on the original submission here: http://www.furaffinity.net/view/4296676/

A cavelcade of culinary colour to tantilise the tastebuds from the kitchens of  miqmah

******************************

It's a BLTA (bacon, lettuce, tomato and avocado) sushi roll! Veggie bacon, of course, but it's still pretty good. Tastes like sushi, then tastes like a BLT. I made this out of lack of food in my house, and I am no sushi-genius, so I use a lot of layman's terms.

What you'll need: (To make roughly 2 rolls)
1 1/2 - 2 cups sushi rice (uncooked)
Vinegar (preferably rice vinegar)
Sugar
Nori (that green seaweed stuff)(2 sheets for 2 rolls)
1 avocado
Bac-Os bits (or real bacon if you're into that)
Lettuce (anything but iceberg should work)
1 tomato

You will also need a bamboo rolling mat, a rice paddle, plastic wrap, a rice cooker, and a very sharp knife.

First you need to cook the sushi rice by whatever is best suggested by the rice package and the rice cooker manual (it may take 2 or 3 times to get it just right, so practice!). Once the rice is cooked, take it out of the cooker and put it in a large bowl. Pour a small amount of vinegar into the rice and stir it up evenly. Then pour in a small amount of sugar and do the same. I recommend taste-testing with small amounts when you add until you get a good flavor. Once it is mixes, spread it out as flat as you can and cover it with a towel and let it cool.

While the rice is cooling, entertain yourself by slicing up the vegetables. Tricks to use is cutting the avocado in half, removing the pit (which you can do by chopping into it with a knife and plucking it out, but be very, very careful if you do this), then slicing thin slices while it is still in the skin, then scooping it out in one swipe with a broad spoon. It'll keep your hands a little cleaner. For the tomato, I just sliced it, then cut out the middle juicier part, and cut the outside ring and pull it into a long strand. You can also cut your lettuce into thin strips, but you don't need to.

If you haven't already, you can also practice your patience with cooling rice by prepping your roller. You'll want to cover your bamboo mat completely with plastic wrap tight enough that it won't get messed up when you roll, but loose enough that you can actually still roll with it. There are a lot of ways to do this, so find which way works best for you.

I also recommend pre-dividing all of your veggies and rice into how many rolls you want, to make sure you get it even throughout.

Once the rice has finally cooled, and you haven't eaten all of your avocado already (a problem I often find), you can lay out your nori. I recommend laying it out so the shortest side if facing you, so you can get a thicker roll. I like a lot of rice in my sushi, so I lay out an even layer of rice starting about an inch of the way down the nori from the left side, to about 2/3rd down to the right about 2 cm thick. This all depends on how much you want, and getting proportions down takes a few tries. Then, you want to lay down your lettuce at the 1/3 spot from the left side so that there is still rice on both sides. Then lay down your avocado, then tomato, and sprinkle in your bac-os into a long continuous strip. Add to your taste how much you want of everything. Then, turn the bamboo mat to you, and start to roll your sushi, like you would a sleeping bag. Keeping it a tight roll the whole way down is important if you don't want everything falling out when you eat it. (I recommended looking up youtube videos of this for better understanding) The dampness of the rice should make the last little piece of nori stick to the rest of the roll when you get to it, until you have a giant green log stuffed with rice. This should make enough for 2 rolls, so repeat a second time.

Once you have your sushi logs, take a very sharp knife and slice them into little disks. The thickness depends on what you want, but I recommended about a 1:2 ratio of thickness-to-width for this roll. The fuzzy, uneven butts of the logs can either be served with the rest of the roll, or eaten as a special chef treat!

To serve, I like to lay them all out in a circular pattern around a small bowl of soy sauce.

So, there you have it. Sushi takes a while to get used to, so you should dedicate a day to learning the art and invite a few friends over to make it a party!

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/4296676/