Sushi For Breakfast

October 4, 2014

Now that I've returned to cooking after a six week break, I'm falling back into my sushi kick of Summer 2014. A couple months ago, I dabbled in making a breakfast sushi roll and tested it out again today. It's still as tasty as I remembered.
I put my favorite ingredients for my usual breakfast taco inside the sushi roll: bacon, eggs, hash browns and avocado. Combined with rice and nori, it makes for a delicious combo.
And I must say, bacon in sushi rolls is really amazing. I may have to swap out spam for bacon in my sushi rolls from now on.

Breakfast Sushi Rolls makes 2 rolls
2 cups of cooked, short grain rice
1 tbs rice vinegar
1 tbs sugar
1 1/2 tsp salt

1 russet potato, grated and cooked until browned (use this helpful post and don't forget to salt!)
2 strips cooked bacon
1/2 avocado, cut into long strips

1 egg
1/2 tsp water
pinch of salt

2 sheets nori (unsalted, roasted seaweed sheets)
sesame oil

1. Take prepared rice and place into large bowl. Place rice vinegar, sugar and salt into a small, microwave-safe bowl and heat on high in microwave for 30 seconds. Stir then mix into bowl of rice. Stir to combine and set aside until rice is at room temperature.
2. Heat a frying pan over medium low heat and coat with oil. Mix eggs, water and salt into bowl. Then pour egg mixture into heated pan. Cook until cooked through. Set aside to cool. Once cooled, cut egg into long thin strips.
3. Heat a cast-iron skillet over medium heat. Roast seaweed sheet over heat for about 30 seconds on each side or until heated through. (this aids in an extra toasty flavor to the kim bap).
4. To assemble:

  • Lay seaweed sheet on top of sushi mat. Spread cooled rice evenly and thinly onto seaweed, making sure to go all the way to the edges and only covering 3/4 of the seaweed. 
  • Starting 1 cm from the bottom edge, place first ingredient of choice to cover the the entire width of rice (so you may need to use 1-4 pieces of each ingredient). Then place next ingredient closely next to previous one. 
  • Begin to roll the bottom edge of the mat but make sure to keep that edge of the sushi mat from rolling under with the seaweed. These pictures (or my video) will help you understand how to roll. Continue rolling until it becomes one big log. 
  • Once a log forms, make sure to squeeze the roll in the mat, to ensure all the ingredients stick together within the roll.
5. To slice, pour a splash of sesame seed oil onto a sharp knife and then spread onto sushi roll. Then slice into 1 inch pieces. 
6. Enjoy! 
***You can prepare all the ingredients the night before (and refrigerate) so the rolls can be easily assembled in the morning. I like to freeze just made rice into small ziploc bags for easy access. I just remove the rice from the bag and place into a bowl and microwave on high for 2 minutes. Easy breezy!***

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