Sushi with bacon, scrambled egg and Westphalian Pumpernickel

Photo credits: Susanne Brauer, Kochmädchen

Ingredients

  • 8 slices of bacon
  • 4 eggs
  • ½ tsp. salt
  • ½ tsp. paprika
  • 1 pinch of pepper
  • 2 slices of Mestemacher Westphalian pumpernickel

Preparation

  1. Break the eggs into a bowl. Add salt, paprika and pepper and whisk.
    Heat the oil in a pan. Add the egg mass and allow to thicken briefly. After about one minute, remove the egg from the bottom of the pan and stir.
    Wrap a sushi mat with cling film. Place the bacon slices next to one another, overlapping the slices. Spread the scrambled egg onto the bacon. Leave an edge of 1 cm free. Cut the pumpernickel into strips. Place 2 strips on top of one another onto the egg.
    Roll up the bacon from one side. Bake the rolls in the oven for 10 minutes at 180 degrees top and bottom heat until the bacon is crispy.
    Cut the sushi roll into slices and serve.Drain the rice well and then place in a pot with a lid and 250 ml of water. Bring to a boil. Simmer for 10 minutes at low heat. Then cover and allow to steep for 10 minutes.
  2. Place the cooked rice in a glass bowl. Dissolve the sugar and salt in rice vinegar, pour the vinegar over the rice and mix well. Then let the rice cool down.
  3. Cut the pumpernickel into strips. Remove the avocado from the pip, peel and cut into strips. Mix the cream cheese with parsley and a handful of chives and season with salt and pepper.
  4. Wrap a sushi mat with cling film. Using wet hands, spread the rice over the mat to form a rectangular surface. Place a row of pumpernickel in the middle. Coat the pumpernickel with cream cheese. Place the avocado strips on top.
  5. Use the mat to form a roll. Leave to cool. To serve, cut open and roll each piece of sushi in the chopped chives.