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Post-pub nosh neckfiller: Bacon and egg sushi

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

By Lester Haines, 1 Aug 2015

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.

A recipe where crispy bacon is a no-no

To the kitchen, then, for some bacon and egg makizushi. We've assumed you know how to scramble/fry eggs, so those challenging tasks don't feature in the step-by-step:

The first six steps in preparing bacon and egg makizushi

The final four steps in preparing bacon and egg makizushi

Our top tip here is if the edge of the nori won't stick to the sheet during the rolling process, wet it with a little water.

Regarding the bacon, we're not going to get bogged down in a smoked/unsmoked debate. Just make sure whatever flavour you choose it's sliced really thinly. Don't overcook it, either, because if it starts to go crispy you'll be in trouble when you attempt to form the roll.

And so, ladies and gentlemen, get your laughing gear round these delightful discs of joy, topped with a little furikake:

The finished makizushi bacon and egg sushi

But there's more. Try some bacon and egg makizushi atop fried eggs with a soupçon (that's somewhere between a large tad and a dollop, fyi) of brown sauce. Magnifique:

Katarina with the finished plate of makizushi

Enjoy a close-up of that, and hopefully the visual feast will go some way in mitigating the adverse effects apparently suffered by some of you by exposure to the decidedly unphotogenic biscuits and gravy:

A close-up of the finished makizushi

Taste test

Let's face it, though, that's not yet quite enough bacon to stifle gourmet reader dissent. What about bacon and egg oshizushi, for those of you who can't get/don't much fancy nori?


The six steps in preparing bacon and egg oshizushi

As you can see, the mould has handy slots to aid the slicing process. Once that's done, carefully remove from the mould, separate the pieces, top with a pinch of furikake and a small wodge of brown sauce and prepare to amaze your mates:

A plate loaded with the finsihed oshizushi

Close-up of a finished portion of bacon and egg oshizushi

And in case you're wondering just exactly how bacon and egg makizushi and oshizushi taste, well, they've got bacon in 'em, so that's enough said.

Oh alright then, the eggs go really well with the rice and the furikake delivers a nice fishy edge. The brown sauce is, of course, an obligatory tangy compliment to any bacon dish, but don't overdo it, otherwise you'll smother the delicate balance of flavours which evoke simultaneous pleasing images of Tokyo sushi palaces and British working men's cafés.

While our sushi is evidently an experimental dish designed to push the culinary envelope and silence whining bacon aficionados, it's not such a daft post-pub nosh neckfiller proposal.

Prepped in advance – and let's face it, you lot can handle a bit of sushi rice and some bacon – it's highly plausible grub straight out of the fridge, and that's a welcome prospect in hot weather. ®

Previous post-pub nosh dishes for your wobbly dining pleasure ...

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