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Homemade Sushi -- These Bacon Avocado Sushi Rolls are a bit unconventional but SO INSANELY TASTY!

Homemade Bacon Avocado Sushi Rolls

A tasty copycat sushi roll inspired by McGuires's Sushi restaurant in Destin Florida. SO GOOD!

Course Main Dish
Cuisine Japanese
Keyword Avocado Sushi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 442 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/2 cup uncooked sushi rice
  • 1 cup water
  • 1 TBSP seasoned rice vinegar
  • 2-4 slices bacon cooked til crispy
  • 1 small jalapeño*
  • 1/4 English cucumber
  • 1/2 avocado
  • 2 oz fresh sliced sashimi
  • 1/2 oz cream cheese plus extra to taste
  • 2 green onion stalks
  • 2 nori seaweed sheets
  • Toasted sesame seeds + chia seeds for topping
  • Sriracha for dipping
  • soy sauce for dipping

Instructions

  1. Heat a small pot to medium-high heat.
  2. Rinse your rice.
  3. Add water and rice to the pot and bring to a boil.
  4. Next reduce heat to low and simmer, covered, for twenty minutes.
  5. Uncover rice and season with vinegar, salt, and sugar.
  6. 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:

  1. Remove the stem, veins, and seeds from your jalapeño and slice into thin strips.
  2. Peel and seed cucumber if desired (I didn't) and slice into thin strips vertically.
  3. Slice your avocado, salmon and/or tuna into strips as well.
  4. Roll cream cheese into two ropes long enough to spread across your seaweed sheet horizontally.
  5. Cover a bamboo mat with plastic wrap and top with a sheet of nori.
  6. 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.
  7. 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.
  8. First time rolling sushi? :: click here :: for a photo tutorial of the entire process.
  9. Roll, slice, and sprinkle with sesame seeds!
  10. Serve alongside your favorite sauces + enjoy! You may now join me on team #OBSESSEDWITHBACONSUSHI!

Recipe Notes

*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.

Measurements for sushi fillings are super flexible. Have fun with it!

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!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Homemade Bacon Avocado Sushi Rolls
Amount Per Serving
Calories 442 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 36mg12%
Sodium 406mg18%
Potassium 378mg11%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 2g2%
Protein 14g28%
Vitamin A 473IU9%
Vitamin C 16mg19%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.