Ingredients

  • 1 oz oil
  • 16 oz ½-in slices Smoked Canadian Bacon
  • 4 oz maple syrup
  • 2 cups sushi rice, cooked and warm
  • 1 oz rice wine vinegar
  • 4 sheets roasted seaweed
  • 8 oz pickled Japanese vegetables
  • 1 oz togarashi (spicy dried chile powder)
  • 4 oz prepared mayonnaise
  • 2 oz prepared uni sauce
  • 1 oz toasted sesame seeds

Details

Product:

Canadian Bacon

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Heat sauté pan on medium-high.
  2. Add oil and heat until hot.
  3. Place bacon in pan, and sear on both sides for about 2 minutes.
  4. Pour in maple syrup, and turn heat down to medium.
  5. Reduce sauce, and turn bacon every 2 minutes to glaze evenly.
  6. Season and glaze until maple syrup has almost evaporated into a glaze.
  7. Remove bacon from pan, and set aside.
  8. Place warm sushi rice in bowl, sprinkle with rice wine vinegar, and mix.
  9. Divide sushi rice into 6-piece logs.
  10. Neatly place piece of bacon on top of each rice log.
  11. Cut roasted seaweed into 2-inch-wide ribbons.
  12. Carefully wrap pieces of seaweed around all rice/ham combos until secured to form musubi, and arrange 3 pieces of musubi in each bento box.
  13. Place nicely cut assorted Japanese pickled vegetables in one of the compartments.
  14. Combine togarashi and prepared mayo, place in small squeeze bottle, and drizzle on top of musubi.
  15. Drizzle some uni sauce on top of musubi.
  16. Garnish with toasted sesame seeds.