{"id":10879,"date":"2010-02-07T19:52:52","date_gmt":"2010-02-08T00:52:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10879"},"modified":"2010-02-07T20:36:58","modified_gmt":"2010-02-08T01:36:58","slug":"bacon-sushi-rolls%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e5%b7%bb%e3%81%8d%e5%af%bf%e5%8f%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10879&lang=en","title":{"rendered":"Bacon Sushi Rolls
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\"\"<\/a><\/p>\n

Bacon Sushi Rolls<\/strong>
\nLunch, February 7, 2010<\/em><\/p>\n

Everything tastes better with bacon, right? Then, why not putting bacon in sushi rolls? <\/p>\n

Inside the sushi are crispy bacon, broccoli stalks, egg, and avocado. <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

\u30d9\u30fc\u30b3\u30f3\u5dfb\u304d\u5bff\u53f8<\/strong>
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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Bacon Sushi Rolls Lunch, February 7, 2010 Everything tastes better with bacon, right? Then, why not putting bacon in sushi rolls? Inside the sushi are crispy bacon, broccoli stalks, egg, and avocado. Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11],"tags":[],"class_list":["post-10879","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10879"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10879\/revisions"}],"predecessor-version":[{"id":10905,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10879\/revisions\/10905"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}