This tasty recipe for a Beefshi BLT Roll fuses together sushi and a BLT sandwich in a traditional maki rice roll. It includes slices of savory roast beef, juicy tomato, peppery arugula, and smokey bacon.
Course: Main Course
Cuisine: American, Asian
Keyword: beef sushi, beefshi, homemade sushi
Author: Whitney Reist | Sweet Cayenne
1/4 cup seasoned rice vinegar
2cupsprepared sushi rice (1 cup uncooked sushi rice, cooked according to package directions. Toss cooked rice with ⅓ cup of seasoned rice vinegar)
8piecesdeli-sliced roast beef (about 6 ounces)
4pieces cooked bacon, finely chopped
1 1/2 cups baby arugula leaves
8slices beefsteak tomato (sliced 1/8-inch thick)
8leavesfresh basil, plus a few more cut into thin strips
In a small bowl, stir together the hand vinegar and set aside until needed.
Lay a clean sushi mat on a clean surface. Lay four of the beef slices on the mat, overlapping them by about ½-inch, to create a surface 7 inches wide and 6 inches deep.
Moisten hands with hand vinegar and shake off excess. Cover the beef with 1 cup of sushi rice, leaving 1 inch empty at the end farthest from you.
Cover the rice with four slices of tomato in a row on the side closest to you, followed by half of the arugula. Sprinkle about a tablespoon of the bacon pieces on the tomato, followed by four of the basil leaves.
Securing the filing with your fingers, use your thumbs to push the end of the mat up and over the filling, until the one edge of the rice meets the other side. Press firmly on the roll to seal and shape.
Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat, peel off the plastic and set the roll aside.
Repeat with the remaining ingredients to make 2 rolls. Slice each roll into 8 rounds, arrange on a sushi platter, and garnish with the remaining chopped bacon, basil ribbons, and drizzles of balsamic vinegar.
Serve beefshi immediately or chill for up to 1 day until ready to enjoy!