Herbed sushi with Whole Rye Bread-bacon topping

Innovative herbed sushi rolls featuring hearty whole rye bread and crispy bacon topping deliver aromatic herb freshness, robust rye chew, and smoky bacon crunch in every bold fusion bite. Ready in 25 minutes, this savory twist fuses Japanese artistry with German rye heartiness and irresistible bacon allure. Roll into herbed bacon sushi magic now!
Ingredients:
  • 2 slices of Mestemacher Whole Rye Bread
  • 200 grams of rice
  • 40 ml rice vinegar
  • ½ tsp. salt
  • ½ tsp. sugar
  • 1 small butterhead lettuce
  • ½ bunch of parsley
  • ½ bunch of dill
  • ½ bunch of chives
  • 1 cucumber
  • 50 grams of bacon
  • 1 small onion
Directions:
  1. Put the rice in a sieve and wash until the water is no longer milky. Drain.
  2. Put the rice and 300 ml water into a pot with a lid and bring to the boil. Turn off the heat, stir the rice once and leave it on the hot plate for 20 minutes. Put the cooked rice into a bowl.
  3. Dissolve the salt and sugar in rice vinegar, pour the vinegar over the rice and stir well. Let the rice cool down.
  4. Wrap a sushi mat with cling film. Using wet hands, spread the rice over the mat to form a rectangular surface. Cut the cucumber and lettuce into strips. Spread the cucumber, lettuce and plucked herbs in the centre of the rice.
  5. Form a roll with the help of the mat, set aside to cool.
  6. Finely dice the onion, bacon and wholemeal bread and fry well in a pan.
  7. To serve, cut the sushi into pieces and garnish with wholemeal bread topping.

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