Grilled Bacon Sushi Roll Recipe

Sushi rice: Sticky and seasoned rice that holds the roll together

Bacon: Thick-cut slices that provide a smoky, savory flavor

Cucumber: Fresh and crunchy, adds a refreshing taste

Avocado: Creamy and rich, balances the flavors

Soy sauce: Salty and umami, perfect for dipping

Wasabi: Spicy and pungent, adds a kick to the sushi

When spreading the sushi rice on the mat, wet your hands with a mixture of water and a little rice vinegar to prevent the rice from sticking to your fingers. This will help you achieve an even layer and make rolling the sushi easier.

• cooked and seasoned sushi rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that can be seasoned similarly to sushi rice.

• thick-cut bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a similar smoky flavor.

• julienned cucumber - Substitute with julienned zucchini: Zucchini has a similar texture and mild flavor that works well in sushi rolls.

• sliced avocado - Substitute with sliced mango: Mango adds a sweet and creamy texture, offering a unique twist to the sushi roll.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• wasabi - Substitute with horseradish: Horseradish offers a similar pungent heat and can be used as a substitute for wasabi.

• Allow the grilled bacon sushi rolls to cool completely before storing. This prevents condensation, which can make the sushi rolls soggy.
• Wrap each sushi roll tightly in plastic wrap to maintain freshness and prevent them from drying out.
• Place the wrapped sushi rolls in an airtight container to further protect them from air exposure and odors from other foods in the refrigerator.
• Store the sushi rolls in the refrigerator for up to 24 hours. Beyond this time, the sushi rice may start to harden, and the avocado may brown.
• If you need to store the sushi rolls for a longer period, freezing is an option. Wrap each roll in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped sushi rolls in a freezer-safe bag or container, labeling it with the date for reference.
• Freeze the sushi rolls for up to one month. For best results, consume them within this time frame to enjoy optimal taste and texture.
• When ready to eat, thaw the sushi rolls in the refrigerator overnight. Avoid microwaving as it can alter the texture of the sushi rice and bacon.
• Once thawed, enjoy the sushi rolls cold or allow them to come to room temperature for a more authentic sushi experience. Serve with soy sauce and wasabi on the side for dipping.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled bacon sushi rolls on a baking sheet lined with parchment paper.
  3. Cover the rolls lightly with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until warmed through.
  5. Serve immediately with soy sauce and wasabi on the side.

• Microwave Method:

  1. Place the sushi rolls on a microwave-safe plate.
  2. Cover the plate with a damp paper towel to keep the rolls moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
  4. Let them sit for a minute before serving with soy sauce and wasabi.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot and arrange the sushi rolls inside.
  3. Cover and steam for about 5 minutes or until heated through.
  4. Carefully remove and serve with soy sauce and wasabi.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly spray or brush the skillet with olive oil.
  3. Place the sushi rolls in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, ensuring they are warmed through but not overcooked.
  5. Serve immediately with soy sauce and wasabi on the side.

• Grill: Used to cook the bacon until crispy, providing a smoky flavor and crunchy texture.

• Sushi mat: Essential for rolling the sushi tightly and evenly, ensuring the ingredients stay together.

• Sharp knife: Necessary for slicing the sushi roll into pieces without squishing the ingredients.

• Cutting board: Provides a stable surface for slicing the cucumber, avocado, and sushi rolls.

• Tongs: Handy for flipping the bacon on the grill without burning yourself.

• Measuring cups: Used to measure the cooked sushi rice accurately.

• Mixing bowl: Useful for holding the cooked and seasoned sushi rice before spreading it on the sushi mat.

• Serving plate: For presenting the sliced sushi rolls with soy sauce and wasabi on the side.

Prepare ingredients in advance: Cook and season the sushi rice ahead of time. Slice the cucumber and avocado while the bacon is grilling.

Use a grill pan: If you don't have an outdoor grill, use a grill pan on your stove to cook the bacon quickly and evenly.

Chill the bacon: After grilling, place the bacon in the fridge for a few minutes to cool it down faster, making it easier to handle.

Assemble efficiently: Lay out all your ingredients within reach before you start assembling the sushi roll to streamline the process.