Nigiri sushi with bacon


2 cups sushi rice (Calrose),
1 tablespoon rice vinegar,
2 teaspoons sugar,
2 cups cold water,
12 slices of cooked bacon cut in half,
12 slices of roasted red pepper,
12 slices of avocado,
24 nori strips cut from a sheet of nori

For serving:
soy sauce, pickled ginger, and wasabi.

Recipe: Rinse the rice until the water runs clear and place it in a rice cooker or a small pot with the cold water. If cooking the sushi rice in a pot, use low heat until all the water is absorbed, without lifting the lid or stirring. When the rice is cooked, let it stay for 10 minutes before lifting the lid. After that stir the rice gently with a spatula and fan the excess steam. Combine the rice vinegar and sugar and mix it into the rice. Let the sushi rice stand for about 20 minutes to cool down and absorb the moisture. Make 24 nigiri rice balls using slightly wet hands. Place a dub of wasabi over each rice ball, place bacon strips, red pepper or avocado over each nigiri and secure with a nori strip. It is much better if the bacon is still a little warm. Tip: Since the bacon is salty, and the soy sauce is salty too, I would cook the bacon with a little bit of maple syrup for sweetness.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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