Post-pub nosh neckfiller: Bacon and egg sushi

You demanded more bacon, people, so here it is: domo arigato

OK, sliced pork fans. In response to criticisms that our recent culinary trip to Hawaii – in search of the quite remarkable Spam musubi - simply did not feature enough bacon, we today present for your wobbly dining pleasure the very cutting edge of Anglo-Japanese fusion cuisine.

Yes indeed, consider if you will bacon and egg sushi, offering the very best of Western haute cuisine effortlessly melded with Oriental grub excellence, with the added bonus of exceptional aesthetic appeal.

You'll recall that our Hawaiian delicacy featured sushi rice – prepared with wine vingar, salt and sugar – as opposed to the standard plain boiled rice used in onigiri (rice balls/cones).

This is what you'll need to knock up sushi rice in bulk, lest you missed the recipe the first time around:

The ingredients to make sushi rice

  • 600g sushi rice
  • 30g sugar
  • 15g salt
  • 80ml rice vinegar

If you can't get dedicated sushi rice, then try a bog-standard short-grained alternative. The amount of water you'll need depends on the type of rice and should be enough to be fully absorbed without the rice beginning to burn on the bottom of the pan.

Here's the step-by-step:

The first four steps in preparing sushi rice

The second four steps in preparing sushi rice

We decided to prepare two forms of sushi – makizushi ("rolled sushi") and oshizushi ("pressed sushi") – and by far the best way to tackle these is to acquire dedicated moulds, modelled here by my glamorous assistant Katarina:

Katarina poses with the sushi moulds

That's the oshizushi mould on the left. If these contraptions look like a bit of a palaver to use, they're quite the opposite. There are loads of versions out there, and they're dirt cheap.

Our two sushi moulds

Our ingredient stockpile for both the makizushi and oshizushi comprised:

The ingredients required for our bacon and egg sushi

  • Roughly 150g thin-sliced bacon
  • 2 sheets of nori seaweed
  • 4 scrambled eggs
  • Fried eggs
  • 100g of chunks of jamón serrano
  • Around 250-350g sushi rice
  • Soy Brown sauce
  • A smidge/tad/pinch (according to taste) of furikake seasoning

With the above, we produced two makizushi and two oshizushi, that's to say, we filled each mould twice over. Each pressing requires around 60-80g of rice, approximately 30-40g of bacon and one scrambled egg.

The nori and jamón serrano (a local touch, try diced ham as an alternative) are specifically for the makizushi, and that also features fried eggs, so have those on hand.


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