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Bacon-Wrapped Sushi

Macheesmo Recipe by
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Bacon-Wrapped Sushi
  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 4
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Bacon-Wrapped Sushi

An ambitious project to make sushi out of Spanish-style rice and bacon!

Ingredients

12
ounces bacon
1
cup short grain white rice
2
cups water
1
(15-ounce) can Muir Glen™ diced tomatoes
2
teaspoons cumin seeds, toasted
1
teaspoon red pepper flakes
1
teaspoon paprika
1
pinch salt and pepper
3
ounces pepper jack cheese, grated

Directions

  • 1 Lay out bacon on a sheet pan and bake at 350°F for 12-15 minutes. Bacon should be cooked, but not crispy. Remove bacon and let drain on a paper towel to pull off the grease.
  • 2 In a medium pan, add rice, water, and tomatoes. Bring to simmer and cook, covered, until rice is cooked and liquid is absorbed, about 15-20 minutes. Add spices and season with salt and pepper.
  • 3 When bacon is cool, lay strips out on some foil so that they strips slightly overlap one another.
  • 4 Add a thin layer of spanish rice to the bacon, leaving about 1/2 inch around the edges of the bacon. You won't use all the rice.
  • 5 Sprinkle rice with grated cheese.
  • 6 Use foil to carefully roll bacon into a tight tube around rice. Work slowly and be careful not to rip the bacon exterior.
  • 7 Once the bacon is rolled tightly, transfer back to the baking sheet. It's easiest to just lift if using the foil.
  • 8 Bake bacon sushi at 350°F for another 15-20 minutes until bacon is very crispy.
  • 9 Let cool for a few minutes and slice into 8-10 pieces.
  • 10 Serve large bacon sushis with chopped cucumbers or other crispy veggies.
See Step By Step

Step By Step  

Bacon-Wrapped Sushi

As prepared by Macheesmo,

I had this moment while making this dish—a cross between glee and terror.




I had no idea if bacon sushi would actually work, but I knew that if it did…it would probably be delicious.

It did require a bit of patience and some finesse, but bacon-wrapped sushi can be done. When you stuff it with seasoned Spanish rice and melted cheese you get something that I’m sure falls squarely outside of most traditional cuisine.

It falls squarely into goodness though. No doubt about that!

 

Tomatoes and rice

I started my sushi by working on the rice filling. I kept this part pretty simple and just cooked some short grain white rice with a few cups of water and a can of diced tomatoes.

 

Bring it all to a simmer, cover it, and simmer it on low heat until the rice is cooked and the liquid is absorbed, about twenty minutes.

 

Spices in rice

Then you can add in spices and season the rice to your liking.

 

Okay. On to the tricky part – the bacon!  Before you wrap the bacon, you want to cook it halfway to cook out some of the fat.

 

Bacon, half-baked

Just lay your bacon strips out on a baking sheet and bake them at 350 degrees Fahrenheit for about 15 minutes. That should leave them cooked, but not crispy at all.

 

Bacon laid out

Move the strips to some paper towels to drain off the grease. Once they’ve cooled enough to work with, line them up on some foil. Overlap the slices slightly and don’t worry if there are some gaps.

 

Then just add your rice filling in a thin layer to the bacon. Don’t make this too thick!  You won’t need all of your rice layer so feel free to save the extras for later.

 

Rice and cheese added

Leave about half an inch around the exterior of the rice to make it easier to roll. Sprinkle the surface of the rice with cheese!

 

Rolling sushi

When it comes time to roll this sucker, take a deep breath!  Work slowly and use the foil underneath the bacon to roll the bacon into a tight tube.

 

You should be able to get it nice and tight so the bacon holds in the entire filling.

 

Crispy bacon

Once you get it to this point, transfer the whole roll back to your baking sheet. It’s easiest to move the roll on the foil.

 

Then bake it at 350 degrees for another 15-20 minutes until the bacon is very crispy.

 

Sushi cut

Let the roll cool for a few minutes and then use a really sharp knife to slice it into pieces. You should get about 8-10 pieces out of the roll and the pieces will be pretty large.

 

These pieces are very rich and one or two of them is a great snack. Serve them with some crunchy veggies to cut some of the richness of the rolls.

 

Plate of Bacon Sushi

No doubt about it, these involve an advanced bacon prep situation, but they are really tasty actually and definitely a show stopper!

 




Nick thought this was a difficult recipe, but the results were pretty cool. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.
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Nutrition Information 
No nutrition information available for this recipe
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