I’ve been eating sushi a lot recently, as part of a (very successful) diet where I don’t each much, but everything I do eat is something I really enjoy. Then this morning, I smelled the eggs and bacon that Matthew was frying and I realised that what the world needed was something that combined both.
Step 1. Regular sushi rice on a seaweed sheet:
Step 2. Two rashers of bacon and one egg, semi-scrambled into a kind of elongated omelette.
Step 3. Two become one. Here’s why the omelette was elongated.
Step 4. Roll it up and cut it into eight equal slices, just like any other sushi roll. I served it with soy sauce, more out of habit than anything. It didn’t really need the sauce.
How was it? Not bad at all. I’m not sure it tasted a lot better than a regular egg-and-bacon sandwich would have, but it had a lot more structural integrity. You could pack it in a lunch and have it not fall apart.
If I do this again, I will fry the bacon for longer and try to get it really crispy. And I’ll sprinkle some black pepper on the egg.