About the Recipe
A well made BLT with quality bacon and bread is a wonderful thing. But if you sometimes feel like mixing things up, why not dispense with the bread and go for a rice and seaweed wrap instead. In a prep race to the finish line, I am not sure which recipe would win but the BLT Onigirazu is certainly a trult fast food. I used to make my onigirazu using clingfilm as a wrapper but I now use greaseproof paper - it's more attractive and kinder on the environment as well.
Ingredients
2 bacon rashers
4 thin slices tomato (deseeded)
4 small lettuce leaves
300g cooked japanese rice*
2 sheet of nori
some mayonnaise
2 sheets of greaseproof paper, (approx. 30cm square)
Preparation
fry the bacon rashers in a pan, remoce and cut each in half crossways
place the nori onto the greaseproof paper diagonally with a corner at the top and bottom
put 1/4 of the rice in the centre of the nori, then pile on 2 pieces of bacon & 1/2 the tomato slices
squeeze a helping of mayonnaise over the tomato
top with 2 lettuce leave and lastly another 1/4 of the rice
now fold the top & bottom corners of the nori to meet in the centre
next, fold the right & left corners to close the nori over the filling
fold the greaseproof paper over the nori , gently forming a parcel shape with your hands
repeat the process to make your second onigirazu
cut in half with a sharp knife just before you eat