Turkey BLT Sushi Rolls

Turkey BLT Sushi Rolls
Staff Writer
Turkey BLT Sushi Rolls
Bill Bettencourt

Turkey BLT Sushi Rolls

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.

Click here to see Reinventing the BLT — 9 Ways.

5
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup sushi rice
  • 1/3 Cup quinoa
  • 1 3/4 Cup 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 Cup shredded romaine lettuce
  • Reduced-sodium soy sauce, for serving
  • Wasabi, for serving
  • Pickled ginger, for serving

Directions

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
51g
39%
Protein
7g
15%
Vitamin A, RAE
353µg
50%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
62µg
69%
Calcium, Ca
86mg
9%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
120µg
30%
Iron, Fe
6mg
33%
Magnesium, Mg
83mg
26%
Manganese, Mn
3mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
228mg
33%
Selenium, Se
4µg
7%
Sodium, Na
140mg
9%
Water
118g
4%
Zinc, Zn
2mg
25%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.