You read that right: BACON SUSHI! These homemade Bacon Avocado Sushi Rolls are slightly unconventional but SO insanely tasty!
This is going to freak a lot of people out, but I’ve become OBSESSED with putting bacon in my sushi rolls.
I know, I know! It’s wrong on so many levels.
It’s also SO right on just about every single one of those levels. So, so right. The crispy, smoky, salty crunch it brings to the table is seriously out of this world.
Homemade Bacon Avocado Sushi Rolls
An unexpectedly awesome restaurant I visited in Destin recently, had this equally unexpected specialty sushi roll on the menu. Dubbed the “Canadian Roll,” it featured smoked salmon, bacon, cream cheese, green onion, cucumber, and avocado. SO WEIRD!!! My only regret after tasting this abomination was that I hadn’t ordered a second. It’s was as delicious as it was weird and left me clamoring for more.
I may or may not tried to convince Paul that we needed to eat there at eleventy more times before heading home the following day. Who needs to try other restaurants when BACON SUSHI is an option!?
I agreed to “see other restaurants” as long as he agreed to help me baconize sushi at home. I’m nothing if not determined. Since we tend to do our own DIY sushi date nights around here, I immediately picked up everything I would need to recreate the roll at home.
It. Was. Magical.
As written, recipe makes 2 rolls. Feel free to double (or quadruple) as needed for a sushi smorgasbord!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 cup uncooked sushi rice (I like Nishiki )
- 1 cup water
- 1 TBSP seasoned rice vinegar
- 2-4 slices of bacon, cooked til crispy
- 1 small jalapeño*
- 1/4 of an English cucumber
- 1/2 an avocado
- 2 oz fresh sliced sashimi
- 1/2 or 1 oz cream cheese
- 2 green onion stalks
- 2 sheets of nori seaweed sheets
- Toasted sesame seeds + chia seeds for topping
- Sriracha chili sauce + soy sauce for dipping
- *a few slices of bell pepper or poblano pepper makes a great substitute if your not a fan of heat. I removed all the seeds and veins from my jalapeño so it's not too hot.
- NOTE: Measurements for sushi fillings are super flexible. Have fun with it!
- Heat a small pot to medium-high heat.
- Rinse your rice.
- Add water and rice to the pot and bring to a boil.
- Next reduce heat to low and simmer, covered, for twenty minutes.
- Uncover rice and season with vinegar, salt, and sugar.
- Fluff with a fork and allow to cool in a separate bowl.
- TIP: I like to lay out all my veggies, toppings, and sauces while the rice cooks, so that once the rice is ready, I can quickly roll everything together and start chowing down! You can also cook your bacon at this time via skillet or baking method. Prep your fish, cream cheese (optional) and veggies while the rice simmers away:
- Remove the stem, veins, and seeds from your jalapeño and slice into thin strips.
- Peel and seed cucumber if desired (I didn't) and slice into thin strips vertically.
- Slice your avocado, salmon and/or tuna into strips as well.
- Roll cream cheese into two ropes long enough to spread across your seaweed sheet horizontally.
- Cover a bamboo mat with plastic wrap and top with a sheet of nori.
- Using a large spoon, spread rice atop the seaweed sheet in a thin layer. For a smaller roll, don't spread the rice all the way to the end of the sheet, leave an inch or so of bare seaweed at the end. You can slice this part off or leave it be.
- Towards the bottom end of the sheet, arrange your veggies, fish, and cream cheese in 2-3 compact rows, leaving about half an inch of rice on the bottom end of the sheet.
- First time rolling sushi? :: click here :: for a photo tutorial of the entire process.
- Roll, slice, and sprinkle with sesame seeds!
- Serve alongside your favorite sauces + enjoy! You may now join me on team #OBSESSEDWITHBACONSUSHI!
We used sashimi-grade tuna and smoked salmon and they were out of this world! Stores like The Fresh Market and Harris Teeter often have sashimi grade tuna at their seafood counter. You can also visit asian markets to purchase fresh or frozen sushi-grade fish. Lastly, check your local seafood market! We found one here in Pensacola that sells super fresh fish for sushi!
Gluten-Free? Simply ensure your soy sauce is GF certified and you're good to go!
GAH! IT’S SO GOOD! It kind of has that super satisfying crunch as if you added crispy tempura to the he inside of the roll only instead of carby panko you’re going all out with bacon.
In fact, I’m pretty sure I could convince my husband that this is a breakfast food. I mean, it has avocado, cream cheese, bacon… It’s practically a bagel!
*I now interrupt this post to daydream about bagels*
Notice the dueling chopsticks theme in the above photo? I had a surprise cameo appearance by my pint-sized assistant. If you follow me on snapchat (username: peasandcrayons) then you may have already seen her sweet chopstick skills.
I didn’t plan on having a hand model for the shoot but, I mean, how could I say no to those little hands?!
Since realizing that chopsticks are essentially the most fun ever, my 2 year old insists on eating everything from cereal to popcorn to strawberries with training chopsticks. I can’t handle the cuteness.
Maybe if I started eating my popcorn with sushi I’d shovel it into my face at a more reasonable speed… this kid is on to something!
looking for my easy peasy sushi rolling tutorial?
In case you missed it, click HERE for the link to my homemade sushi tutorial. The post includes lots of tips, tricks, and photos that’ll help you roll your own sushi like a pro! You won’t believe how easy it is!