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This little piggy…

Posted By Allison On September 19, 2008 @ 2:52 am In Maki Recipes | 13 Comments

Bacon. Anyone who knows me even the least bit knows that I adore bacon. Sometimes, a little too much. So why not put it in sushi? Seriously… bacon [1] in [2] sushi [3] is [4] amazing. [5] My family knows that if there’s bacon in something, there’s a good chance I’ll eat it. (Gah! So bad for me, I know. Honestly, I’m working on the whole healthy thing. Slowly, very slowly, but I am.)

Obviously, if I find a sushi roll involving bacon, I’m going to try to replicate it. Such was the case with the “Hog Tied King” roll from Tex Wasabi’s [6]. The cool cream cheese cut through the saltiness of the bacon and salmon, and the Sriracha gave it just the right kick. To top it off, the fried and green onions over the sweet chili sauce gave it an unexpected sort of Vietnamese twist – very delicious. Perhaps not the most traditional roll, (but really, it’s not like many of the ones I make are) but certainly a scrumptious combination.

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In other news, I’m excited. Excited, excited, excited. Have I mentioned I’m excited? Want to know why? Hop on over to my latest post on Fridgg [7], and you’ll see why! :D

Ingredients
  • 6 sheets nori [10]
  • 3 cups sumeshi [11]
  • 12 pieces bacon
  • 6 oz sashimi-grade salmon
  • 4 oz cream cheese
  • 2 tbsp Sriracha sauce
  • 6 stalks green onion
  • 2 tbsp fried onions
  • 1 cup sweet chili sauce
Cooking Directions
  1. Cook sushi rice. [11]
  2. Cook bacon until crispy.
  3. Wash the green onion, cut the long green stalks off of the white bulbs. Discard the white bulbs.
  4. Chop the green onions into thin circles.
  5. Using a sharp knife, slice the salmon into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  6. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  7. Roll the sushi inside-out [12], using two pieces of bacon, salmon, cream cheese, and about a teaspoon of Sriracha sauce as your fillings.
  8. Drizzle a tablespoon of sweet chili sauce over the roll, then sprinkle with chopped green onions and fried onions.

Serving Size: 1 roll “Hog Tied King”

  • Calories: 362
  • Fat: 15g, 23% DV
  • Saturated Fat: 8g, 38% DV
  • Cholesterol: 58mg, 19% DV
  • Sodium: 1209mg, 50% DV
  • Total Carbohydrates: 37g, 12% DV
  • Dietary Fiber: 2g, 6% DV
  • Sugars: 25g
  • Protein: 15g, 30% DV
  • Vitamin A: 20%
  • Vitamin C: 15%
  • Calcium: 2%
  • Iron: 6%
  • Magnesium: 4%
  • Potassium: 4%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures

This little piggy... [13]This little piggy... [14]This little piggy... [15]This little piggy... [16]

Article printed from Sushi Day: http://sushiday.com

URL to article: http://sushiday.com/archives/2008/09/19/this-little-piggy/

URLs in this post:

[1] bacon: http://sushiday.com/archives/2008/07/16/breakfast-roll/

[2] in: http://sushiday.com/archives/2007/09/08/bacon-crunchy-shrimp-roll/

[3] sushi: http://sushiday.com/archives/2007/08/26/kristen-maki/

[4] is: http://sushiday.com/archives/2007/07/11/i-scream-cone-temaki/

[5] amazing.: http://sushiday.com/archives/2007/01/07/blt-maki/

[6] Tex Wasabi’s: http://www.texwasabis.com/food/menu.html

[7] my latest post on Fridgg: http://fridgg.com/blog/spam-musubi-111.html

[8] Recipe: #recipe

[9] Nutrition Info: #nutrition-data

[10] nori: http://sushiday.com/glossary#nori

[11] sumeshi: http://sushiday.com/archives/2006/10/21/sumeshi/

[12] Roll the sushi inside-out: http://sushiday.com/archives/2006/12/21/how-to-roll-inside-out-maki/

[13] Image: http://farm4.static.flickr.com/3289/2813779924_44c52215bb.jpg

[14] Image: http://farm4.static.flickr.com/3286/2812928667_a9d6ff5e83.jpg

[15] Image: http://farm4.static.flickr.com/3020/2812928541_3f9416e1e4.jpg

[16] Image: http://farm4.static.flickr.com/3233/2813779770_5b16fa77af.jpg