Would've been good to cook the egg into the rice a bit, helps it stick together more easily :)

Good Idea!! will try that next time! i plan on really squeezing it too..

What kind of rice did you use?

used traditional sticky rice.. it was very sticky!!

I use a sushi rice or a medium grain I'm assuming that its the same as what you call sticky rice. I did have one idea though that might help it stay together. Use some seaweed strips around the outside of the rice like a big sushi roll, then add the bacon to help it stay in place. *hugs*

Still looks great tho an definitely an intrestin' idea... if ya need any 'guinea pigs' ta taste test fer ya... heh ;)

i could definitely use some guinea pigs!!
*slides out a plate to ya* I love to experiment!

*looks down at empty plate with m'cheeks all puffed out*
Woohoo!!!... but why'd ya slide that empty plate?... *swallows huge lump then slides the plate back*
uhmmm... guess someone else ate it first so ya gotta make another fer me... ;)

ghost cake.. ya know for Halloween ;3 That was experiment one..
*makes a few marks in her notebook*
Slides another plate full of nummy bacon makizushi. Experiment two...

Mmm! That looks very tasty, "fail" or not!

Wuff would have had a heck of a time keeping that ll together in the pan; rice isn't known for being the strongest of binding ingredients. You might try using a short or medium-grained rice (if you haven't already) instead of long grained, and letting cook just a bit "over done" in the cooker to get that sticky coating. If you're one of those who likes to rinse their rice prior to cooking, cut back a little on that so that the loose starch on the kernels can add a bit more "stick".

Wuffy is sure you learned a lot from this attempt, and the next will be even better! On the other paw, this looks really, really good, and wuff would enjoy trying to make some of his own. *grins*


On another note: No Bacon!! *shudders* Wuff can't imagine life with absence of bacon! Eeeee!
If you have access to a smoker, you can make your own "American-style" bacon. If you don't have a "real" smoker, you can easily create one out of a wood or metal box, the cheapest electric hot plate you can find, and a pie or cake tin with smoke chips. Vrghr has seen these made from old shipping crates. Just avoid plastic boxes.

The bacon you create is "gourmet quality". The downside is, it takes time (days), but thankfully, only needs minutes of attention from the cook.

No kidding, that announcement from "WHO" got my blood boiling, grr!

GIVE ME BACON OR GIVE ME DEATH

:p

Vrgrh agrees totally!

And plans on majorly ignoring that announcement!

good ideas!!! I used good short grained sticky rice. (my in laws even ground the husks off for us) I won't wash it as much next time. I had a few J-gaijin moms suggest inside-out rolls too, one suggested sesame another suggested panko.

Yes I learned a lot! smaller.. more onion, and have the mayo soysauce as a dip on the side instead of putting it in the roll itself (that might have been part of the problem too!)

I remember some of your wonderful bacon recipes from last year .. once we move into the new house we plan on getting a smoker!!! I'll be makin my own bacon :3

All of those sound like good ideas! Think you have this process well in hand! *grins*

*faints at the no bacon comment*

OK, now I have to rethink the whole retiring to Japan thing. LOL

They eat so much pork in Japan. What the heck do they do with all the bacon?

I applaud the ambitiousness of your effort, BTW.

and thank you!! I try with food... it does always work, but I try

they have bacon.. not cured, not smoked, and well it's raw. hehe..so yakiniku. Once we get the new house up and going we might buy a smoker so I can make bacon...makin bacon
Oh and that tiny town I recommended in Hokkaido.. it has a small specialty shop that sells bacon!! the only one I have ever ran across.

Oh, that would certainly increase the property value.

Furano probably is my favorite town, but I am sure negotiating will take me down near Hakodate somewhere. The other half doesn't want to go full-on Hokkaido. hehe

The Japanese have a lot of recipes for pork belly, just not in smoked bacon form. But, having read some of those other recipes, Vrghr can see why they might not have a lot left to make bacon out of. *smiles* There's some very good stuff there!

Actually my mate is quiet the chef when it comes to pork belly! He has made some really amazing stuff.. I should post a few of his recipes too.(of course give him credit) They love the fatty part of it.. I get made fun of for always taking the fat off and just eating the meat. hehe

*nods eagerly* Oh yes, you really should post those recipes too!

Wuff tried a Pork Belly Sous Vide recipe a while back, and it was SO good!

Yes, they are certainly very fatty, but SO much flavor in there too! Mmmmm!