I found this California Roll Breakfast Sushi recipe from Farmgirl Gourmet this past weekend while perusing Pinterest. While it may be a little more time and effort consuming than most college-friendly recipes, I highly recommend this one. I made my own adaptation of the dish because I didn’t have certain ingredients, and it made for a great weekend brunch dish.
Here’s the original recipe from Farmgirl Gourmet:
- 4 eggs, divided
- 6 tablespoons milk, divided
- 4 tablespoons jack cheese, divided
- cooking spray
- 2 flour tortillas
- 4 strips crisp bacon
- 1/2 large avocado, sliced
- 1/2 large tomato, sliced
For the Spicy Sour Cream:
- 2 tablespoons sour cream
- 1 tablespoon sriracha (or other hot sauce)
- 1 teaspoon milk
- Coat a medium skillet with cooking spray and heat over medium-high heat. In a small bowl whisk 2 eggs and 3 tablespoons milk until incorporated. Pour into the hot skillet. Sprinkle with 2 tablespoons cheese and cook without stirring for 3-5 minutes, until the top is no longer wet. You may need to turn the heat down so you don’t burn the bottom.
- Place the tortilla over the egg and gently flip them out on to a cutting board. Place 2 strips of bacon in the bottom 1/4 of the tortilla (closest to you). Top with 1/2 of the sliced avocado and tomato. Roll up as tightly and gently as you can. Allow to rest for a second and then slice with a sharp knife into sushi rolls. Repeat the process with the remaining eggs, cheese, etc.
- In a small bowl mix the sour cream, sriracha and milk. Drizzle over the sushi rolls and serve immediately.
I wanted to try out the recipe, but I didn’t have sour cream, sriracha, or tomatoes. I adapted the recipe by substituting sauteed mushrooms and salsa for the tomatoes. I also altered the sauce entirely and created a cream-cheese based mixture. I softened cream cheese, mixed it with a little milk and added a generous helping of Texas Pete Hot Sauce. I beat the three ingredients together until I had a sauce-like consistency. When I went to roll the sushi, I also realized that I had added too many ingredients and was unable to roll the concoction into sushi-roll size. I chose to leave the dish as a breakfast burrito instead.
I think that the original recipe could be adapted in many ways, but I definitely would like to try to create the sriracha sour cream sauce.