Bacon, Lettuce, Tomato and … Seaweed
Mikuni. Fuji’s. Zen Toro. Kru. Nishiki. Name any sushi spot in the greater Sacramento area and odds are I have a story and a favorite roll to go along with it. But after sampling some of the best Japanese food that Northern California has to offer, I always seem to return to my favorite sushi joint – home sweet home. We’ve been rolling sushi at home for as long as I can remember and it just keeps getting better. We even have a home video somewhere that demonstrates my family’s longstanding love for the deliciousness that is rice, seaweed and raw fish. The (unfortunately long lost) video is of my sister’s second birthday party in which she adamantly demands sushi at the horror of all her cheerio-noshing friends.
This time, we played it safe with the basic California roll ingredients: cucumber, carrot, crab meat, avocado, green onion and of course Japanese rice. We mixed it up when it came to the wrappers – with both traditional nori (dried seaweed) and a vibrant yellow soy wrap.
Before reading any further, please remember the trusty saying, “Don’t knock it ‘til you try it.” On that note, I’d like to introduce you to BLT sushi. I first tried it at a hole-in-the-wall establishment in Hawaii and it was love at first bite. To make BLT sushi, simply prepare the ingredients of a BLT sandwich (bacon, lettuce and tomato) and wrap as usual. If you’re feeling extra adventurous, add some avocado and make it a BLTA!