Sushi is the perfect combination of tastes; crisp, salty sheets of nori, wrapped around the sweet and tangy filling of vinegary rice, stuffed with a mild piece of fish. So, how do you make something already so good even better? With BACON, of course, as the crisp and salty substitute to the sheets of nori. And what if you used the same grains of sushi rice to cook up a luscious, creamy risotto, with pieces of sauteed mushrooms or fresh green peas as the filling? Can it be possible to make such a perfect food even more perfect?
Step 1: What you'll need
This recipe makes enough bacon sushi to feed 2 - 4 people.
- 2 x 500g(1 lb.) packages of bacon (I chose an applewood smoked bacon, but any type would work)
- 3 tbsp. oil
- 1 medium onion, finely diced
- 1 1/2 c. sushi rice
- 3/4 c. white wine (replace with chicken stock for a version without alcohol)
- 4 1/2 c. chicken stock
- 2 tbsp. butter
- 3/4 c. grated Parmesan cheese
This is the basic risotto recipe, but it allows for a multitude of variations. Risotto is a customizable dish so feel free to choose your own add ins. In this Instructable, I show both a classic green peas and ham risotto, with the bacon standing in for the ham, as well as an asian mushroom risotto, playing off the origin of the sushi itself. (See step 4 for ingredients)
- bamboo sushi rolling mat
- roasting pan with drip tray to cook the bacon (can be replaced by a cooling rack placed on a baking sheet)
- thick-bottomed cast iron pot, which cooks the risotto more evenly (not necessary - just make sure to watch for rice sticking to the bottom of the pot)