Delicious Bacon Sushi! (Part 1)

I came up with the idea of making bacon sushi a little while back, and once the idea was there, I could not get it out of my mind. It seemed like such a fabulous idea. How convenient that bacon was on sale at Safeway recently (2 for 1 packs of Jimmy Dean!). We got one pack of thick sliced and one pack of regular sliced – I opted for the thick sliced out of complete randomness for this particular sushi execution.

So whenever I try to cook bacon on the stove, it either gets entirely too crispy and burnt, or I’m super cautious and it’s entirely too flabby and rubbery. Thus, it got baked in the oven, and aside from a few terrifying moments when the oven shelf decided to unhinge itself from the oven and topple backwards, all worked out fine. I set a few chunks of the bacon aside for nigiri purposes and hacked the rest up into teeny bits.


The hacking of the bacon kinda killed my right hand. A smarter me would have used a food processor, but then again, a smarter me might actually own a food processor. I suppose I could have tried a blender, but this idea did not occur to me until now. I could have also utilized an Andrew for chopping, but he was out getting for me a bottle of soy sauce I didn’t realize I lacked until almost too late. The chopping of the bacon into teeny bits seemed important to me, as while lying strips of bacon into rolls seems ideal in theory, in practice the bacon would be stiff and unmanageable, much like your mom.

The soy sauce was urgent in that I needed it to make some tamago (or sushi omelet). This was a last minute thing here, as I realized that by making the omelet, I could also make breakfast sushi! It was a rather inspired vision. Now, I normally abhor omelets, but tamago is pretty good. It involves mixing together eggs, sugar, and soy sauce, and then frying until delicious and not gooey/salmonella-causing.

Here’s the nigiri I made with some of the tamago and the bacon:

Egg and bacon nigiri with wasabi

That random glob of green on the side would be the powdered wasabi that I hastily mixed with too much water and thus made a bit too wet. I used to have a tube of wasabi (“family sized!”), but alas, it has since left me. Lucky for me that I still had the powdered stuff, else I would have had to use Drew’s shopping prowess a second time!

So I rolled a bacon and egg roll, thus dubbed a “breakfast roll”. It was good. Dang good, even. I dipped the rolls in soy sauce/wasabi, but I had a fleeting thought that they might be good dipped in syrup as well. Unfortunately, we were out of syrup, and I’m pretty sure by that point that Drew had no desire whatsoever to go running out to buy something that may or may not end up tasting disgusting. Nonetheless, the breakfast rolls were delicious with soy sauce, so all was good. Here’s an awesome picture of said breakfast rolls alongside some bacon and egg nigiri, making a breakfast plate:

breakfast tray

A smarter me would have used seaweed to hold the bacon onto the rice, as the bacon had a tendency to fall off said rice while the roll traveled from plate to mouth. It tasted good enough to compensate, though.

Now, here is a closeup of a breakfast roll as it poses for the camera:

breakfast roll closeup!

Continue to Part 2

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  1. Celia Spivack October 12, 2009 9:23 pm

    That sounds pretty good. You can dice the raw bacon pretty easily and cook it quickly in a frying pan. I think I might try something similar by sprinkling the bacon crumbles onto a thin tomago surface before it sets and then rolling pinwheel sushi.

  2. What I Eat, Apparently October 15, 2009 2:56 pm

    I wish I had thought to try dicing it up before I cooked it! I’ll have to do that next time.

  3. Christine Lucas October 27, 2009 11:47 am

    Your sushi pictures are beautiful! :)

  4. Zara Robertson April 29, 2010 3:35 am

    A few workers in our area got Salmonella poisoning. It is a good thing that they did not die and they have fully recovered. “

  5. Stephanie February 20, 2012 3:58 pm

    I broil my bacon (no mess!) until super crispy then throw it into my kitchenaid mixer with the paddle attachment. Bacon bits in 30 seconds! When I'm feeling froggy, I'll put them all in a gallon ziplock with a large paper towel and shake it up and let it soak up any leftover oil available. Refridgerate or freeze and it never loses its crispiness!

    • ptocheia February 20, 2012 9:11 pm

      That's a really good idea, I'm always a fan of having backup bacon!

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