Key IngredientPremium Thick Cut Bacon 12oz.AboutLet the good times roll first thing in the morn and serve your crew this delicious Breakfast “Sushi”— classic pork sausage links, sushi rice, eggs, and jalapeño rolled in premium thick cut bacon. Pretty to look at and even more fun to eat!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
2 packages Farmer John Premium Thick Cut Bacon 4 links Farmer John Classic Pork Sausage, cooked 3 Eggs, scrambled & sliced in long strips 1 Jalapeño, thinly sliced Sriracha Maple Syrup, for drizzle Scallions, thinly sliced, for topping 1 cup Rice, short grain 2 cups Water 1 tablespoon Rice Wine Vinegar 1 tablespoon Sugar
Main - Breakfast "Sushi"
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Sushi Rice - Breakfast "Sushi"
Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Preheat the oven to 375°F. Cook the sausage links in a heated pan and set aside
2Create a bacon weave by laying six slices of bacon side by side, then weaving another six perpendicular slices between them to create a square. Use a sharp knife to trim the bacon ends, if needed. Repeat with another pack of bacon
3Bake two bacon weaves for 30 minutes until cooked. Be careful not to overcook the bacon or else it will be hard to roll later on
4While the bacon cooks, place the sushi rice and water in a large saucepan. Bring the rice to a boil, then place a lid on the saucepan. Allow the rice to cook for approximately 15 minutes until soft and fluffy. Add the rice wine vinegar and sugar and gently blend. Double up the recipe if you’d like
5To assemble the sushi rolls, begin by laying out a bamboo sushi mat flat and place one bacon weave on top. Spread sushi rice in a 1/4-inch-thick layer over the bacon weave, leaving approximately 1/4-inch border. Along the bottom side of the rice, lay two sausages end to end, scrambled eggs, and 1/2 of the jalapeño slices along the sausage links
6Begin rolling the sushi mat from bottom to top, creating a tight roll of rice and sausage-filled bacon. Repeat the process for another sushi roll
7Once your rolls are assembled, bake for another 10 minutes at 375°F. Slice using a very sharp knife so the rolls don’t break apart
8Drizzle sriracha maple syrup on top and sprinkle some thinly sliced scallions. Tip: If you have a local Asian market, buy Tamago and eliminate the step of making the scrambled eggs.
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