This whimsical twist on a classic sandwich, the BLT, is fun to make and delicious. Don’t worry — all the classic elements are there: bacon, lettuce, and tomato. For a healthy twist, though, we used turkey bacon instead of pork, and incorporated some quinoa into the rice mixture.
1 cup sushi rice
1/3 cup quinoa
1 3/4 cups water
2 1/2 tablespoons seasoned rice vinegar
12 slices turkey bacon
One 6-ounce package toasted nori sheets
1 large tomato, sliced thinly
1 1/2 cups shredded romaine lettuce
Reduced-sodium soy sauce, for serving
Wasabi, for serving
Pickled ginger, for serving
Preheat the oven to 375 degrees.
In a medium-sized stockpot, combine the sushi rice, quinoa, and water. Bring to a boil over high heat. Cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat, and let sit for 10 minutes. Stir rice vinegar into the rice before using.
Meanwhile, layer the turkey bacon onto a baking sheet. Bake according to the package directions, about 8-12 minutes. Remove from the oven and let cool.
To assemble the sushi, line up all of the ingredients and cover a bamboo rolling mat with plastic wrap. Place 1 sheet of nori on top of the rolling mat, shiny-side-down. Lightly spread about ¾ cup of the rice mixture in an even layer on nori. Layer the strip of nori closest to you with 1 ½-2 pieces bacon, 3 slices of tomatoes, and some shredded lettuce.
Using your fingers to keep the filling in place, roll the mat (and nori) into a cylinder shape, using the mat to shape the entire roll. Squeeze tightly. Remove the mat, and continue to roll the sushi. Using a sharp knife, cut the roll into 7 pieces, and place on a platter.
Repeat the process until all of the rice is used, which will make approximately 5 rolls. Serve with soy sauce, wasabi, and pickled ginger.
Total time: 45 minutes