• Slice each piece of bacon vertically, making long thin strips. Then, cook as instructed.
• Slice the brie the same way: long, thin strips. The smaller the strip, the easier it is to roll (half inch wide section would do nicely).

Rolling:

• Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.
• Lay the brie down in a horizontal line, stretching from end to end. This will help the bacon stick. Next, place the cooked strips of bacon on top of the brie.
• Drizzle cranberry sauce over the bacon and brie. Add in dried cranberries as needed.
• Using the mat, roll the sushi toward the seaweed only side. Upon nearing the end of the roll, use some water to pat the nori and seal the roll. Lastly, slice the roll into 1 inch pieces using a sharp knife and serve.