Allison Day


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bacon-wrapped-asparagus-maki

Every once in a while, I’ll be making something aside from sushi (yes, I do cook aside from sushi! 🙂 ) and think, “hey, this might taste good in a maki roll!” Actually, Son said that, but it still resulted in a great tasting roll! I make bacon-wrapped asparagus every now and then, because Son loves it (as do I) and it’s a delicious way to get more vegetables (of course the bacon doesn’t cancel it out! Hehe.) …so if you just want to make bacon-wrapped asparagus, discard the sushi-making parts of the recipe. 😀

Sorry I have been almost completely absent lately… I’m in the middle of finals week right now, so I have had time for absolutely nothing aside from studying and writing papers! Ugh. I can’t wait to be done, but unfortunately I still have a couple of years to go before I graduate. Well, wish me lick for my last two finals! And if I don’t respond to your comments very quickly don’t despair, I’ll be back next week!

Makes 6 rolls, or 36-48 slices.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 stalks asparagus
  • 12 slices of bacon
Cooking Directions
  1. Cook sushi rice.
  2. Wash the asparagus.
  3. Cut off the bottom inch of the asparagus, and cut the remaining stalk into 3 inch pieces (you should get about two of these pieces from each stalk).
  4. Cut each slice of bacon in half. Roll each piece of asparagus in a slice of bacon.
  5. Put the bacon-wrapped asparagus in a frying pan over medium-high heat, and cook on all sides so the bacon is crispy.
  6. Roll the sushi. For your fillings, use 3 or 4 of the bacon-wrapped asparagus.
  7. Serve and enjoy!

Serving Size: 1 roll

  • Calories:197
  • Fat:6g, 9% DV
  • Saturated Fat: 2g, 9% DV
  • Cholesterol: 16mg, 5% DV
  • Sodium: 876mg 37% DV
  • Total Carbohydrates: 27g, 9% DV
  • Dietary Fiber: 1g, 6% DV
  • Sugars: 16g
  • Protein: 3g, 5% DV
  • Vitamin A: 12%
  • Vitamin C: 8%
  • Calcium: 1%
  • Iron: 4%
  • Magnesium: 2%
  • Potassium: 2%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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Comments

  1. your mom says:

    es muy bien baby

  2. Robert-Gilles Martineau says:

    Dear Allison!
    Greetings!
    I’ always loved green asparaguses in sushi! They’re great on a nigiri wit a few dried bonito shavings and a drop of shoyu (on top!)
    Cheers,
    Robert-Gilles

  3. Mint says:

    They look so delicious, it’s making me hungry again >.

  4. Allison says:

    your mom – mucho gracias mamacita. (and no, last I checked you are not my mom! 😛 )

    Robert-Gilles – Yum! Sounds great… I may have to try that!

    Mint – 🙂 Sorry! (No, actually, I’m not 😀 )

  5. Robert-Gilles Martineau says:

    Do try!
    Do try!
    By the way you will see more about asparaguses at shizuokagourmet.wordpress.com
    Cheers,
    Robert-Gilles

  6. Yvo says:

    After spending 8 days in two countries that have a distinct lack of raw fish in their cuisine, I am dying for sushi. Your site is putting a knife through my heart… but on I plow to catch up with what I missed while away. Mmm…. bacon!!!

  7. Allison says:

    Robert-Gilles – I shall!

    Yvo – Oh no! Well go get some sushi (or make some) right away! 🙂 Glad to have you back safely, and I’ll be keeping an eye on your blog to read all about your food adventures!

  8. Anonymous says:

    I LOVE it!!!

  9. Allison says:

    😀

  10. Kevin says:

    Sounds good.

  11. Allison says:

    Thanks. 🙂

  12. Anonymous says:

    i made these tonight to go with dinner. they were great! and a lot of fun to prepare. thanks for all of the tips and the tasty recipe!

  13. Allison says:

    Awesome! I’m glad to hear you liked them! 🙂

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