Print
BLTA Kimbap

BLTA Kimbap

Kimbap is like a sushi roll, but with slightly different flavors.  This kimbap features "bacon" in the form of PigOut chips (see Recipe Notes for substitutions), red leaf lettuce, tomatoes, and avocado for a classic BLTA combination.

Servings 2 rolls

Ingredients

  • 1 1/2 tablespoons mayonnaise
  • 1/2 -- 2 teaspoons sriracha
  • 3 campari tomatoes, seeds removed and finely chopped
  • 2 cups cooked short grain rice (still hot)
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons fine grain sea salt
  • 2 sheets nori seaweed (the type used for sushi making)
  • 4 red leaf lettuce leaves, torn into large pieces
  • 1/4 cup PigOut Chips, original flavor
  • 1/2 avocado, thinly sliced

Instructions

  1. In a small bowl, mix the mayonnaise and 1/2 teaspoon of sriracha together.  Add more of the sriracha for a stronger, spicier flavor.  Add the chopped tomatoes to the sauce and toss to combine.

  2. In a separate bowl, gently toss the hot rice with the fine grain sea salt and sesame oil.

  3. Place a sheet of nori, smooth, shiny side facing down, on a clean cutting board or a sushi rolling mat. (It's easier to roll it if you have a sushi rolling mat, but it still can be done without one!) Fill a small bowl with warm water to keep next to your work surface.

  4. Dip your fingers in the water, then use them to spread about 1 cup of the rice evenly over the nori, leaving about 1 inch of nori at the end opposite from you, so that you can seal your roll. Continue dipping your fingers in the water as needed, to prevent the rice from sticking to them. 

  5. Lay half of the lettuce in a row about an inch away from the edge closest to you.  Repeat with half of the PigOut Chips, avocado, and tomato mixture.

  6. To roll your kimbap: Place your thumbs under the rolling mat and lift the nearest edge of the mat with your thumbs and index fingers. (If you aren't using a rolling mat, place your thumbs under the nori.) Hold the fillings in place with the rest of your fingers. Use the mat to fold the edge of the nori over the fillings. Pull back the edge of the bamboo rolling mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole roll is complete. The 1-inch of exposed nori at the far end will seal the roll. You can also wet your finger and lightly moisten the far end so that it seals easier.  Set the roll aside and repeat with the remaining ingredients.

  7. When both rolls are made, cut the first roll into 6 pieces using a sharp knife.  Wipe the knife clean on a damp kitchen towel after each cut.  Repeat with the second roll.

Recipe Notes

*Don't have PigOut chips?  You can use tempeh bacon or make coconut bacon instead.  My favorite coconut bacon recipe is from the Hot for Food cookbook recipe for Southwest Chop Salad.