Cobb Salad Sushi Recipe

Cobb Salad Sushi Recipe

How To Make Cobb Salad Sushi

If you’re torn between a salad and sushi, this cobb salad sushi recipe will solve the day for you. Made of bacon weave that is filled with mash avocados.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 10bacon slices
  • 1avocado
  • ½cupcorn
  • ½cupcherry tomatoes,quartered
  • kosher salt
  • freshly ground black pepper
  • ½cupblue cheese,crumbled
  • ½cuplettuce,shredded
  • ½cupchicken,cooked, shredded
  • vinaigrette,for dipping


  1. Preheat oven to 400 degrees F.

  2. On a large baking sheet with a wire rack placed on top, line 5 slices of bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces.

  3. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top.

  4. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.

  5. Bake until the bacon is cooked but still pliable for about 25 minutes. Let cool slightly.

  6. Meanwhile, in a small bowl, mash avocados until only small chunks remain. Stir in corn and cherry tomatoes then season with salt and pepper to taste.

  7. Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap.

  8. Spread a thin layer of the avocado mixture on top of the bacon weave, then top with blue cheese, shredded lettuce, and shredded chicken.

  9. Starting from the bottom, tightly roll, then slice. Serve with vinaigrette for dipping.


  • Calories: 501.87kcal
  • Fat: 43.95g
  • Saturated Fat: 14.69g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 20.06g
  • Polyunsaturated Fat: 6.41g
  • Carbohydrates: 10.39g
  • Fiber: 4.22g
  • Sugar: 2.92g
  • Protein: 17.96g
  • Cholesterol: 73.63mg
  • Sodium: 693.38mg
  • Calcium: 108.35mg
  • Potassium: 588.81mg
  • Iron: 1.08mg
  • Vitamin A: 74.48µg
  • Vitamin C: 9.79mg
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