Change the Sushi Game with Smoky BACON!


  • 4 Tablespoons of GODSHALL'S┬áSmoky CRUMBLZ
  • 1/2 Cup Uncooked Sushi Rice
  • 1 Cup Water
  • 1 Tablespoon Sushi Rice Seasoning
  • 3 Scallions (Diced to Super Fine Slices)
  • 1/4 Cucumber (Halved and Sliced Very Thin)
  • 1/2 Avocado
  • 2 oz Fresh Sliced Smoked Salmon (Cut Against Grain in 1 Inch Wide Slices)
  • 1 oz Chilled Cream Cheese (Cut to Two Long Strips Stretched to Width of Seaweed Sheets)
  • 2 Sheets of Seaweed Sheets
  • Toasted Sesame Seeds

Measurements Are Relaxed - Add or Subtract to Your Taste!


  • Heat a pot to medium-high heat.
  • Rinse sushi rice.
  • Add water then rice to the cook pot and bring to a quick boil.
  • Next reduce heat to low and simmer, covered, for twenty minutes. Stir often - at least 6 times in 20 minutes.
  • Uncover sushi rice and season with seasoning mix.
  • Fluff with a fork and allow to cool on a clean baking┬átray.
  • Slice veggies and salmon into strips.
  • Roll and stretch cream cheese out long enough to reach end to end on the seaweed sheet horizontally.
  • Cover a bamboo mat with plastic wrap and top with a sheet of seaweed.
  • Using a large spoon, spread rice atop the seaweed sheet in a thin layer. Keep a bowl of cool water to dip the spoon into if it starts to get sticky and hard to maneuver.
  • Towards one end of the sheet, arrange your veggies, fish and cream cheese in subsequent rows, leaving about half an inch of rice on the bottom end of the sheet.
  • Roll tight, bringing in slack in the bamboo when possible, remove plastic wrap slice and sprinkle with scallions and sesame seeds.
  • Dab or get creative with some wasabi on the side and ENJOY!