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Bacon Avocado Cucumber Sushi Rolls

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Ready for a savory sushi roll?  Try these bacon avocado cucumber sushi rolls! It’s super delicious!

Bacon Avocado Cucumber Sushi Rolls. It has savoury and refreshing flavour and crunchiness. Just perfect for a spring weather! Easy and quick to roll. | MyKoreanKitchen.com

The other day I had a huge craving for Kimbap / Gimbap (김밥, Korean rice rolls) but I didn’t have any Kimbap ingredients in my fridge, so I decided to make with what I had – these bacon avocado cucumber sushi rolls! In a way, I’m glad that I didn’t have all that Korean ingredients because I discovered our family’s new favourite!

My daughter for one, she’s a sushi killer! She’s loved sushi rolls since she was able to have solid food. Every time we ask her what she wants for her lunch during our shopping at the mall, she says sushi rolls! You get the picture right? And my husband and I love these rolls too.

Bacon Avocado Cucumber Sushi Rolls. It has savoury and refreshing flavour and crunchiness. Just perfect for a spring weather! Easy and quick to roll. | MyKoreanKitchen.com

Why We Love Bacon Avocado Cucumber Sushi Rolls

  • All the ingredients are available at a local (non-Asian) grocery store. That saves my return trip – 1 hour – to my closest Korean grocery store.
  • It’s very delicious and more straightforward to make than a traditional Kimbap as this uses less ingredients.
  • Its savory and refreshing at the same time. Mayonnaise is quite important making these sushi rolls savory, so I hope you don’t skip it!
  • The crunchy texture from the sesame seeds and cucumber is quite irresistible!
  • It goes well in a lunchbox even though it has bacon in it. This is a definitely a big bonus point as my hubby carries a lunchbox to work. If we’re having it the next day, we just leave it out at room temperature 30 mins to 1 hour before consumption to soften up the rice. We don’t microwave this as the seaweed can get soggy.

I hope these are good enough reasons to make for you as well! Enjoy!

Bacon Avocado Cucumber Sushi Rolls. It has savoury and refreshing flavour and crunchiness. Just perfect for a spring weather! Easy and quick to roll. | MyKoreanKitchen.com

Ingredients for Cucumber Sushi Rolls (Make 7 Rolls)

Main

  • 5 and 1/2 cup steamed sushi rice (short grain rice)
  • 1 Tbsp roasted sesame seeds
  • Sushi seaweed sheets
  • 14 rindless short cut bacon rashers, cooked until well done (not too crispy)
  • Mayonnaise in a squeezable bottle (I used Japanese Kewpie mayonnaise)
  • 1 Avocado (I used hass avocado), pitted, peeled and sliced
  • 1 Cucumber (I used English cucumber), peeled and sliced into thin strips
  • (Optional) 1 Tbsp sesame oil – to give some Korean flavour and/or to give a shiny look to the rolls

Sushi seasoning (Mix these in a small bowl and microwave it for about 30 seconds to dissolve the sugar. Alternatively you could use 3 Tbsp of pre-made sushi seasoning sauce)

Serve with

  • A dab of wasabi sauce
  • A dash of soy sauce

*1 Tbsp = 15ml, 1 cup = 250ml

How To Make Bacon Avocado Cucumber Sushi Rolls

1. In a large bowl, mix the cooked sushi rice with the sushi seasoning and roasted sesame seeds. Set aside while other ingredients are being prepared as mentioned in the ingredients section.

Sushi rice

2. Place one seaweed sheet on a bamboo (sushi) mat  and thinly spread the rice on the seaweed sheet. (I covered about 90% of the sheet)

Sushi rice on bamboo mat

3. Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of bacon, mayonnaise (3 to 4 rows), avocado and cucumber strips. (I used 2 short cut bacon, 2 avocado strips and 2 cucumber strips per one sushi rolls).

Bacon Avocado Cucumber Sushi Rolls

4. Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients.

Bacon Avocado Cucumber Sushi Rolls

5. (Optionally brush the sesame oil on the outer layer of seaweed.) Cut the sushi roll into bite-size pieces. Alternatively, halve the roll and eat like a burrito. Serve with a dab of wasabi sauce and a dash of soy sauce.

Bacon Avocado Cucumber Sushi Rolls. It has savoury and refreshing flavour and crunchiness. Just perfect for spring weather! Easy and quick to roll. | MyKoreanKitchen.com

Note


Bacon Avocado Cucumber Sushi Rolls. It has savoury and refreshing flavour and crunchiness. Just perfect for spring weather! Easy and quick to roll. | MyKoreanKitchen.com

Bacon Avocado Cucumber Sushi Rolls

Cucumber Sushi Roll with Bacon and Avocado
5 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 7 rolls
Calories: 226kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 5 1/2 cup steamed short grain rice (short grain rice)
  • 1 Tbsp toasted sesame seeds
  • 7 dried seaweed sheets
  • 14 rindless short cut bacon rashers , cooked until well done (not too crispy)
  • mayonnaise , I used Japanese Kewpie mayonnaise
  • 1 avocado pitted, peeled and sliced, I used hass avocado
  • 1 cucumber peeled and sliced into thin strips, I used English cucumber
  • 1 Tbsp sesame oil (optional) to give some Korean flavour and/or to give a shiny look to the rolls

Sushi seasoning (Mix these in a small bowl and microwave it for about 30 seconds to dissolve the sugar. Alternatively you could use 3 Tbsp of pre-made sushi seasoning sauce)

  • 3 Tbsp rice vinegar
  • 2 Tbsp white sugar
  • 1 tsp fine sea salt

Serve with

Instructions

  • In a large bowl, mix the cooked sushi rice with the sushi seasoning and roasted sesame seeds. Set aside while other ingredients are being prepared as mentioned in the ingredients section.
  • Place one seaweed sheet on a bamboo (sushi) mat and thinly spread the rice on the seaweed sheet. (I covered about 90% of the sheet)
  • Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of bacon, mayonnaise (3 to 4 rows), avocado and cucumber strips. (I used 2 short cut bacon, 2 avocado strips and 2 cucumber strips per one sushi rolls).
  • Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients.
  • (Optionally brush the sesame oil on the outer layer of seaweed.) Cut the sushi roll into bite size pieces. Alternatively, halve the roll and eat like a burrito. Serve with a dab of wasabi sauce and a dash of soy sauce.

Notes

*1 Tbsp = 15 ml, 1 cup = 250 ml

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 388mg | Potassium: 217mg | Fiber: 3g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 4.2mg | Calcium: 29mg | Iron: 0.7mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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15 thoughts on “Bacon Avocado Cucumber Sushi Rolls”

  1. I stumbled upon your page yesterday looking for a bibimbap recipe. I have been enjoying reading over your recipes and cannot wait to try them! I made these rolls today! So good! I think I’ll also try them with a little tomato next time as a blt roll. I think they’d be perfect as a party app!
    Thank you for sharing!

    Reply
  2. I read your post Friday before going to lunch; I made this as a deconstructed salad with out the meat (didn’t have any on hand in the fridge & substituted the prepared hijicki I had in the fridge, with leftover steamed rice. I was delish.

    Reply
  3. Hi Sue,

    When we first moved to the U.S., we had shipped the rice and nori with our household goods but we did not have the fish cake, etc. available in southern Oregon. My Mom often used bacon in her rolls, too. Eventually, we were able to find a Japanese store in Portland that would ship the goods by Greyhound. I still make bacon maki to remind me of her.

    Reply
  4. You must read minds! My oldest came home from college craving Korean sushi rolls. Your bacon cucumber avocado roll to the rescue!

    Thank you for keeping families’ busy schedules in mind when sharing recipes.

    Reply
  5. Hi Sue,
    I received an email from you that stated I had not been opening your emails? I find it odd as I have opened each and every one? Computers can be strange can’t they? Anyways I am a fan of your recipes and try them all out. I am a Canadian but live in Southern France. I do miss my Korean, Chinese,Thai etc restaurants but there are some here but not as good and it is difficult obtaining the ingredient’s also but we make do with what we have. Anyways the French food is fabulous as is all the cheeses, wines and all the rest. It is lovely to walk down the street and have the aroma of fresh bread, or garlic and onion in the air. My kind of living. Anyways thank you for all your recipes. Keep them coming Cheers Nolan

    Reply
    • Hi Nolan, Are you sure you got an email from me about not opening my emails? I don’t think I did. 🙂 If you can forward that email to me that would be great. I will investigate what’s going on.

      Also thanks for checking out my recipes every time and trying them out! I love french cheese & wine. Definitely my kind of living as well. ?

      Reply

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