This little piggy…

September 19, 2008 Maki Recipes

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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 in sushi is amazing. 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. 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, and you’ll see why! 😀

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 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.
  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, 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.

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13 thoughts on “This little piggy…”

  1. Ralph Whitbeck -

    Wait, you’re not going to bring along your favorite commenter’s that have been here since the beginning, as stated in your previous post, as a reward?

    By the way this sushi is similar to the sushi I make at home…I think I told you about it once. I make cream cheese and melt it a little in the microwave, add some franks red hot to it and you have a nice spicy cream cheese. It goes good with Salmon IMO.

    Ralph Whitbeck’s last blog post… jQuery Plugin – Simple Shadow

  4. Allison -

    Ralph – You’re welcome to hitch a plane and come join us, if you’d like. 😉 You’ve told me about the Albino roll several times, but I don’t think I’ve heard about this one yet. Sounds interesting! I shall have to try it sometime. 🙂

    Rebekah – I’ll bet it would be delicious with veggie bacon as well. 🙂 I really need to get some vegetarian sushi up here sometime… I know I’ve got many readers who can’t always make the sushi I post.

    rachel – It was delicious. 🙂

  7. kamaile -

    I’m totally with you on the bacon thing. Very interesting…I’ve never had sushi with bacon in it. Someday when I start making my own sushi, I’ll definitely have to give this roll a try.

    kamaile’s last blog post… Aloha Bread

  9. Allison -

    kamaile – You should definitely try making sushi sometime… it’s much easier than it looks! 🙂 If you do try this, let me know how you like it.

    andy – Do try it with the bacon… the flavor of the bacon actually tastes quite delicious with the sumeshi and the nori. 🙂

  10. Andy -

    How is Tex Wasabi’s? If I’m not mistaken, that’s Guy Fieri’s place, right? I think the term he used to describe American-type foods in sushi was “gringo” sushi. Either way, love the blog and am going to try and make a few of these soon!

  11. Allison -

    I unfortunately haven’t gotten to go to Tex Wasabi’s yet… I was lucky enough to find some of the recipes from a menu they have online. I really would love to go sometime though, if only to try some of the sushi that I make where they were meant to be eaten! 🙂

  12. Goofy -

    I think this is very good. I’m schmoozing with sushi now. I’m Hungarian and the pork is very popular in my county. I’ll try it.

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