Allison Day

Pork belly.

It’s kind of like bacon, right? Except… better. If that’s even possible.

And we all know how I feel about bacon in sushi.

So pork belly in sushi? It’s the natural progression. Obviously.

Cooking Directions
  1. Cook pork belly. (This needs at least 6 hours of marination and 2 hours of cooking, so prepare ahead.)
  2. Cook sumeshi.
  3. Thinly slice the pork belly, then cut each slice in half lengthwise.
  4. Roll the sushi, using the pork belly, green onion, and wasabi (to taste) as the fillings.
  5. Enjoy!

Coming Soon!

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.

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  1. Carolina says:

    hi Allison I’m so glad you posted new recipes , and we try them soon, regards

  2. S Lloyd says:

    I’ll give this one a try. Not that hard to make sushis, but not that easy to get them a tasty as I want

  3. Japanese Food Blogs | Tokyo Trendy says:

    […] Porki Maki by Allison Day- Sushi Day […]

  4. general electric yetkili servisi says:

    Thanks for a great recipe! In Toronto it’s hard to find a lot of fish and having more things to do with the quality tilapia we get is really helpful.

  5. Loraine says:

    c7a devient dur le0, on a envie de voter pour chquae nouveau! Tre8s original le Sushi FossileLa concurrence est rude mais mes 3 “shushu” sont le sushi russe, le maki PQ et le sushi e9colie8re! a vote9 et retourne travailler!

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