Ingredients
Directions
Preheat the oven to 375°F. Cook the sausage links in a heated pan and set aside
Create 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
Bake 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
While 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
To 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
Begin 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
Once 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
Drizzle 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.
