More About This Recipe
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!
I kept the rice filling pretty simple and just cooked some short grain white rice with a few cups of water and a can of diced tomatoes. 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. You wan to leave them cooked, but not crispy at all.
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.
These sushi 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.
No doubt about it, these involve an advanced bacon prep situation, but they are really tasty actually and definitely a show stopper!