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Homemade Bacon Sushi

In a discussion about “extreme bacon,” Dan and I volleyed around a lot of varied ideas. (Yes, we have entire conversations about bacon.) Never having rolled sushi before, but having access to a fantastic Asian market close by, we thought we’d give a try to bacon sushi. It was WAY easier than we thought it would be with the help of some inexpensive equipment, and made, for a great centerpiece for our gathering of friends. We made two kinds: traditional (seaweed outside) and inside-out (rice outside). This recipe makes about 12 rolls, so adjust your quantities accordingly. Serve with soy sauce, wasabi paste, and spicy mayonnaise.

Ingredients:

  • 4 cups short-grain sushi rice
  • 4 3/4 cups water
  • 10 sheets nori (dried seaweed sheets)
  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 tsp salt
  • 10 strips bacon, cooked and sliced into thin strips
  • 1/2 carrot, sliced into thin strips
  • 1 medium cucumber, sliced into thin strips
  • 1 jalapeño, sliced into thin strips
  • One 8 oz block cream cheese, cut into thin strips
  • 2 tbsp sesame seeds
  • Bamboo sushi mat and wooden spoon (we bought ours as a set for $2.98 at the Asian market)
  • Plastic wrap

For the rice:

Rinse the rice under cool water for 2 – 3 minutes, or until the water runs clear and the starch has washed away. Place in a large pot and cover with water. Over high heat, stir the rice and water until it begins to boil. Cover and turn the heat to low. DO NOT STIR. Allow the rice to cook until the surface looks moist but not completely dry, about 6 – 11 minutes depending how well the rice was rinsed at the beginning.

Meanwhile, heat the rice vinegar, sugar, and salt over medium heat, stirring until the sugar and salt are completely dissolved. Set aside.

When the rice is done, transfer to a large bowl. Pour the vinegar mixture over the rice and stir gently with a wooden spoon. Allow to cool.

 

For a traditional roll with nori on the outside:

Prepare your work area: put about a teaspoon of rice vinegar into a small bowl of water, and keep a dry hand towel handy. Cover a sushi rolling mat with plastic wrap.

With DRY hands, place a sheet of nori with the rougher side up on top of the mat. Dampen your fingers with the water and take a handful of rice. Place the rice onto the nori and spread evenly, dampening your fingers as needed, leaving about 1/4 inch border at the top.

Place 2 strips of bacon, a strip of cream cheese, and 2 strips each carrot and cucumber on the end closest to you. Using the mat to assist, begin rolling away from you, applying even pressure as you go.

When you get to the end, encase the sushi in the mat and roll back and forth a few times to tighten. If serving immediately, slice with a sharp knife in a swift downward motion (don’t saw back and forth). If serving later, roll with plastic wrap and refrigerate.

 

For an inside-out roll with rice on the outside:

Prepare your work area: put about a teaspoon of rice vinegar into a small bowl of water, and keep a dry hand towel handy. Cover a sushi rolling mat with plastic wrap.

With DRY hands, cut a sheet of nori in half crosswise to form a rectangle. Place the nori with the rougher side up on top of the mat. Dampen your fingers with the water and take a small of rice. Place the rice onto the nori and spread evenly, dampening your fingers as needed, covering to the edges. Sprinkle with some sesame seeds, then fold the sushi mat on top like you are closing a book. Flip over and uncover, revealing the smooth side of the nori (the rice should be facing down).

Place 1 strip of bacon, a strip of cream cheese, and 1 strip each carrot and cucumber on the end closest to you. Using the mat to assist, begin rolling away from you, applying even pressure as you go.

When you get to the end, encase the sushi in the mat and roll back and forth a few times to tighten. If serving immediately, slice with a sharp knife in a swift downward motion (don’t saw back and forth). If serving later, roll with plastic wrap and refrigerate.

1 comments
Melissa
Melissa

I can't wait to make my own! They look tasty!!

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  1. […] needed a little condiment to go with our bacon sushi. Rich mayonnaise flavored with Sriracha fit the bill nicely. If you don’t want to use this […]