3953. SPICY BACON ONIGIRI

Filling:

2 strips of finely chopped, crispy thick-cut bacon & the rendered fat

1 tablespoon of finely chopped fresh parsley

2 tablespoons of mayonnaise

1 tablespoon of panko Japanese bread crumbs

1/4 teaspoon or to taste Sriracha chili sauce

Onigiri:

1 full pot of cooked, cooled short grain white rice, ideally sushi rice

1 package of nori seaweed sheets

Cut the nori in half diagonally with a pair of scissors. Take all the filling stuff, put it in a bowl, and stir very well. Form rice “patties” with your hands that are about a half inch thick and about 2 1/2 inches across. Take a small spoonful of the filling, put it on one patty, put a second on top, and mould into a ball or triangle shape, depending on how traditional you like your onigiri. Fold the triangular piece of nori around the rice ball when you’re ready to eat (don’t put it on in advance or it gets soggy and nasty).

bacon recipe source: Christopher S. Penn, June 26, 2011

3366. HONEY and BACON ONIGIRI

makes 4 onigiri 

1/2 batch of sushi rice* at room temperature (*see here)
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
2 teaspoons honey
1 stalk green onions, finely chopped
2 slices cooked bacon, finely chopped
a pinch of chili flakes
kosher salt
sesame seeds
4 strips of seaweed

To make the filling, mix together the soy sauce, sesame oil, honey, green onion, bacon, and chili flakes. To mold the onigiri, refer to this handy guide. Sprinkle with salt and sesame seeds. If you are eating them immediately, wrap in seaweed and enjoy! If you are saving some for later, wrap them in plastic wrap and store in the fridge. Add the seaweed right before consumption so it is crunchy!


bacon recipe source: Molly Yeh, My name is Yeh, November 2013

2991. TUNA SUSHI ROLL with BACON and APPLES

For each roll:

1 4in x 7in piece nori

about 1/2 – 3/4 cup prepared sushi rice

1 teaspoon toasted sesame seeds, if desired

2 ounces fresh tuna, cut in to 1/4 in width strips

1 strip cooked bacon, or 1 tablespoon finely chopped cooked bacon

1/4 small Granny Smith apple, peeled, cut into thin strips and placed in 1/4 cup sushi rice dressing

1 teaspoon finely chopped scallions

apple chips for garnish, optional

To assemble sushi roll, place nori horizontally on the work surface, being sure that the rough side is facing upwards. Cover the entire surface with an even, thin layer of prepared sushi rice. If desired, sprinkle sesame seeds across rice. Flip seaweed over so that rice in facing down. 

Place tuna horizontally in the middle of the nori, being sure that it extends to both edges of the nori. Place bacon, or chopped bacon on nori in the same fashion as the tuna strips. Repeat with scallions. . Remove apple strips from dressing and pat dry. Place apple strips on the nori being sure that they extend to both edges of the nori.

Roll according to the technique for making inside out rolls (see below). Cut roll into 6-8 pieces. Serve with wasabi and pickled ginger if desired. Add apple chips for garnish.

How to Make an Inside Out Roll (Ura Maki): Begin with a piece of 4-in by 7-in nori. Place the nori directly on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold. Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Check to see that the seam side of the roll rests on the cutting board before cutting into 6–8 pieces.

bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008