Bacon sushi

Mum and I were desperate for a quick and easy lunch after getting back from town today – and these were what turned up on our plates 15 minutes later!! I fried the bacon, she steamed the asparagus – and voila!!! But to be a little more methodical, here we go:

Bacon sushi from top

Ingredients (to serve 2)

6 rashers bacon

6 large or 12 small asparagus spears

1 lebanese cucumber

1 avocado

Pepper and himalayan crystal salt, to taste

Method

Fry bacon in a pan (not too quickly – you don’t want it to burn because then it doesn’t roll up well) until cooked, turning when necessary. Break the asparagus spears and discard ends (these bits are way too tough and just unpleasant to eat). Place spears into a pan of boiling water and boil for 5 mins, or until tender. Halve and slice avocado into long thinnish strips. Peel cucumber, and using peeler, peel the rest, longways, so you have long skinny pieces.

To assemble: Lay a piece of bacon down onto board. Cut one large asparagus spear in half or use two small ones – place them perpendicular to piece of bacon, place 2 long pieces avo and a couple of bits of cucumber in there two. Roll up and pop a toothpick in to hold them together. Place on plate, and sprinkle with some coarse black pepper and himalayan crystal salt if desired. Enjoy!!

Sushi from side

Comments

    • Carmen says

      Hey Rebecca, it depends on the size of your bacon! If it’s really thick, then slice it longways before you cook it. Otherwise they’re great!

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