Smoked Pork Sushi

Featured in the Honolulu Star-Advertiser on August 19, 2015.
Recipe compliments of the Honolulu firefighters.



Smoked Pork Sushi

  • 2 cups cooked white rice
  • 5 tablespoons sushi seasoning, liquid variety (available in Asian section)
  • 1 pound smoked pork, cut and shredded to bite-sized pieces (available at some grocery and specialty stores or see recipe below)
  • 6 eggs beaten and cooked in thin flat layers (like a crepe); cut into thin strips
  • 1 bottle (1.7 ounces) furikake of choice
  • Bottled sushi unagi sauce to taste (available in Asian section)


  1. In a large bowl, add rice and mix sushi seasoning thoroughly; set aside.
  2. Spoon rice and press firmly into an 8 x 8-inch pan.
  3. Next layer pork, then egg.
  4. Sprinkle furikake evenly over pan.
  5. Drizzle unagi sauce.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including unagi sauce to taste):
360 calories, 15 g fat, 5 g saturated fat, 195 mg cholesterol, 1300 mg sodium, 34 g carbohydrate, 1 g fiber, 16 g sugar, 22 g protein


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