Pork Belly Wrapped Tuna Belly Sushi Roll
  1. Pork Belly Roll
    Pork Belly Roll
  2. Featured in IndyStar
    Featured in IndyStar

12        ea        Bacon slices
3          oz        Toro (Tuna Belly) or Sushi-grade tuna loin cut into Batonnet or Allumette  
2          ea        Scallions
6          oz        Cooked Sushi Rice, seasoned with traditional Rice Wine Vinegar/Sugar  solution*


Shingle the bacon slices on parchment paper or non-stick baking pan. Par-cook the bacon until almost crisp and let cool. 

* Sushi Rice and can prepared ahead of time and seasoned with a mixture of equal parts of Rice Vinegar and Sugar.  The rice is steamed traditionally and seasoned with the mixture.  Basic Sushi Rice recipes can be found abundantly online and the seasoning mixture can be bought pre-mixed in grocery stores under the name “Sushi Rice Seasoning.” 

Once the bacon and the rice are ready to handle, layer the rice upon the par-cooked bacon slices. Top in the center a line of batonnet tuna loin, scallions and roll up altogether to make a complete roll.  Top with appropriate sauce. 

Recommendend Sauce Recipe

Spicy Bacon Sauce (created just for BaconFest)

1          cup            Bacon Fat made Mayonnaise                       
 ½         cup           Fermented Chili Paste (Piri-Piri)*      
 ¼         cup           Honey                                                 
 ¼         cup           Rice Wine Vinegar            
Mix all ingredients into a food processer and puree until smooth. 
* Piri-Piri can be substituted with any hot sauce (i.e. Sriracha). 

Add salt and pepper to taste.

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