Today we go with a dish that surely many have considered doing but you have not dared: meat sushi. A culinary madness? No, this Roll from Sushi de Ternera is pure delight, which is the piece we have chosen for dinner that we propose in recipes. You will be thought that it is not easy to do sushi, that you do not have the ingredients, that you do not take the point to the rice … all that are excuses because with this step by step of the flesh sushi recipe with Bacon, you will be an authentic Sushi samurai.
| 🚻 2 Diners | 🕘 45m | 🍵 Zen | 🤯 |
| Ingredients to make meat sushi and bacon: |
| ½ cup of rice for sushi 1 cup of water (240 milliliters) 60 milliliters of rice vinegar 1 tablespoon of sugar 2 tablespoons of salt of salt Ternera fillet units 2 slices of bacon |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make meat sushi and bacon:
1. Before starting with the elaboration of this particular sushi recipe with meat and bacon for dinner, we live before us the ingredients we are going to need.
2. The first step will be to cook the rice for sushi. First of all, we wash the rice in cold water in a bowl. We made 5 water changes until we got it clean. It is heavy but it is worth it.
3. We drain the rice well and pour it on a casserole or pot, the important thing is that it has a lid. We cover it with the double gives water than of rice and leave it to the fire for 13 minutes. We turn off the heat and let it rest another 10 minutes covered. At no time uncovering.
4. We already prepare the condition of the meat and bacon sushi that we are going to make for dinner: for this we mix the rice vinegar with the sugar and salt. They have to be well dissolved.
5. While we let the rice temper, chop the meat in strips and salt it.
6. We put the rice in a new container, to help you cool better, and we season it with rice vinegar seasoning. We let it temper again.
7. In this Impás, we mark the meat in a pan or iron.
Trick: You can fry the bacon also if you want or leave it raw.
8. At this point the rice will have the optimal temperature: neither very cold nor very hot. So we extend the mat and place on it the dumped nori algae.
9. With wet hands, always wet, we extend the rice for sushi. Do not crush, but move.
10. At the top of the algae, we place the bacon and the meat.
11. Enroll we helping us from the mat and learning well until you have the sushi veal roll.
12. With a humid knife, we cut first in half, and then in rooms, and eighths, respectively, the roll. We add the soy sauce (and if you like the spicy, a little wasabi pasta) and itadaikima! You can already taste this delicious meat and bacon sushi.
