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Sushi-Style Bacon Weave

Here’s a creative way for you to take your sushi in a different reaction. Instead of using Nori sheet, we’ve used bacon as an outer layer for this sushi-style wrap. Find out how to do it by following the recipe below, step by step. As for the filling, we went for classic: salmon, avocado and a few veggies. Don’t forget the seaweed, because it gives the sushi that authentic Japanese flavor.
Here’s a creative way for you to take your sushi in a different reaction. Instead of using Nori sheet, we’ve used bacon as an outer layer for this sushi-style wrap. Find out how to do it by following the recipe below, step by step. As for the filling, we went for classic: salmon, avocado and a few veggies. Don’t forget the seaweed, because it gives the sushi that authentic Japanese flavor.

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Ingredients

2 ounces of sushi rice
8 bacon slices
black sesame seeds
1 lettuce leaf
2 ounces of smoked salmon, thinly sliced
¼ yellow bell pepper, thinly sliced
¼ avocado, thinly sliced
seaweed

Ingredients

Steps

1
Done

Fill a saucepan half way with water and place it over medium heat, then bring it to a boil.

2
Done

Add the sushi rice and cook it according to the instructions on the package.

3
Done

Preheat the oven to 360°F/180°C.

4
Done

Line a baking tray with parchment paper.

5
Done

Lay the bacon slices on the tray, side by side, as close together as you can. Weave the bacon slices.

6
Done

Slide the tray into the oven and bake the bacon weave for the next 15 minutes.

7
Done

Take the bacon weave out of the oven and place it on your chopping board.

8
Done

Evenly spread the sushi rice over the bacon weave.

9
Done

Top it with sesame seeds, the lettuce leaf, smoked salmon, bell pepper, avocado, and seaweed.

10
Done

Start from the end closest to you and roll the bacon towards the opposite end. Fix it with a bamboo pick.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

608 kcal
Calories
28 g
Carbs
21 g
Protein
46 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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