Creamed Kipper & Crispy Bacon Sushi

Adults’ First Winner sushi by Marc Curreen, from the Original Sushi Competition 2005.


6 piecies

  • 96g sushi rice
  • 90g smoked kipper fillet(skinned and flaked)
  • 10g butter
  • 50ml milk
  • 100ml double cream
  • 1 tbsp corn flour(dissolved in 4/1 cup water)
  • 2tbsp parsley(finely chopped)
  • 2 stripes streaky bacon



  1. Melt the butter in a saucepan on a medium heat. Add kipper flakes and saute for 2mins, occasionally stirring gently.
  2. Add the milk and poach the kipper for 5mins. Stir in double cream and simmer for 5-7 mins. Remove from heat and slowly stir in corn flour solution.
  3. Return to a medium heat and simmer for 2mins, stirring until mixture thickens. Stir in chopped parsley and simmer briefly. Allow to cool.
  4. Grill bacon until crispy. Drain and cool on a paper towel. Cut into 6cm strips.
  5. Make 6 oval shaped rice balls with sushi rice. Place kipper mixture on top of rice balls and top each with a strip of bacon.