Bacon is delicious, and sushi is delicious. It makes sense to combine the two to make a delicious harmony of flavor! In maki rolls, bacon pairs excellently with both egg (tamago) as well as avocado.
This recipe assumes that you are already familiar with the basics of making rice. I also include a few links at the bottom of this recipe that go to more detailed instructions for making sushi rolls and rice, as well as egg omelet.
- 1 pack bacon
- 2 cups short grain sushi rice
- rice vinegar
- 1 avocado
- soy sauce
- mirin (japanese cooking wine)
- sesame oil
- sesame seeds
- two eggs
- Wooden bowl
- rice paddle
- towel or cloth.
- bamboo mat
- plastic wrap
- a long and very sharp knife
- Prepare your rice using a rice cooker or pot, plus sufficient water. When rice is done, dump into a wooden bowl.
- Mix together about 1/4 cup rice vinegar plus 2 tbsp sugar in a separate small bowl, and dump on top of rice.
- Mix into rice using the rice paddle, doing so until rice is sticky.
- Cover with a damp towel/cloth and set aside.
- Prepare bacon: Chop bacon into teeny bits. Leave a strip or two aside for bacon nigiri. You can bake it or pan-fry the bacon, whichever is easiest for you.
- Slice your avocado into thin slices.
- Preparing the egg tamago: If you pan-fry your bacon, you can re-use your pan for this. In a separate bowl, mix together two eggs, a soy sauce (about a teaspoon's worth), sugar (one to two teaspoons), and a dash of mirin.
- Heat a pan using sesame oil or bacon drippings. Pour in about 1/3 of the egg mixture, moving the pan around so that it covers the bottom of the pan.
- Let cook until just slightly gooey on the top and, using your spatula, fold the thin patty over several times until it is in a tube shape.
- Pour in the next third of the egg mixture, lifting the egg tube to allow the raw egg to slide underneath. Repeat the previous step for this, and as well for the third mixture.
- Let cool for a few minutes, then cut into thin slices.
- Wrap your bamboo mat in saran wrap (this prevents the rice from getting stuck in the mat).
- Using the mat, take a half-sheet of nori and cover the back entirely with rice. Lightly sprinkle rice with sesame seeds.
- Flip the nori over.
- At one end, lay out an even amount of egg to cover the length of the nori sheet. Beside the egg, sprinkle on an even amount of bacon.
- Using mat, roll this up, giving the tube a firm squeeze when you're done, to help it stick.
- Using your sharp knife, slice the roll into eight pieces. As you use your knife, rice will build up onto it's blade. Occasionally wiping down the blade, as well as frequently wetting it with water before cutting the rolls, will help with this.
- Repeat the last several instructions using various combinations of bacon, avocado, and tamago. The more ingredients you put into a roll, the larger it will be, so cut and use different sizes of nori sheets accordingly.
- Preparing bacon nigiri: place a small ball of rice into the palm of your hand, forming it into an oval. Press piece of bacon strip into rice. You can also use a strip of nori, wrapped around the nigiri, to secure the bacon to the rice. If you set aside a wide, short piece of tamago, you can create tamago nigiri as well.
|Amount Per Serving||%DV|
|Serving Size 60g|
|Recipe makes 4 servings|
|Calories from Fat 82||75%|
|Total Fat 9.12g||11%|
|Saturated Fat 2.3g||9%|
|Trans Fat 0.0g|
|Total Carbs 3.13g||1%|
|Dietary Fiber 1.7g||6%|