Teriyaki Salmon Bacon Supershimi

Sashimi Fused with Flavor!


  • 6 Slices GODSHALL’S Turkey Bacon (Diced Fine)
  • 1 Tablespoon Butter
  • 2 Tablespoons Chili Lime Seasoning Powder
  • 1 lb Salmon Fillet (Cut into 4 Portions)
  • Teriyaki Sauce (for Marinade)
  • 1 Sheet of Nori (Cut into inch strips)
  • 2 Cups Sushi Rice
  • 2/3 Cup Seasoned Rice Vinegar
    • 1 Cup Rice Vinegar
    • 3 Tablespoons Sugar
    • 2 Teaspoons Salt
  • Avocado Slices (For Garnish)
  • Wasabi Sauce (For Taste)


  1. Dice the GODSHALL’s Turkey Bacon and toss with butter and chili lime seasoning until lightly browned.
  2. Toss nori in a hot pan for approx. one minute. Set aside.
  3. Put rice into a bowl and rinse with water. Once the rice is rinsed, pour off cloudy water. Drain in a fine mesh strainer. Cook rice, then remove from heat and set aside covered for approx. 10 minutes.
  4. Make the seasoned rice vinegar in a small saucepan by bringing rice vinegar, sugar and salt to a gentle simmer. Cook until sugar and salt are dissolved. Use 2/3 cup of seasoned rice vinegar and pour it over the rice. Mix and cover the bowl. Set aside.
  5. Marinate salmon in teriyaki sauce (Preferably Overnight).
  6. Grill salmon until pink and flakey.
  7. Layer nori sheet than salmon then rice the avocado then bacon.
  8. Drizzle with a spicy and/or wasabi sauce.
  9. ENJOY!