California Roll Breakfast Sushi (Burrito Adaptation)

California-Roll-Breakfast-SushiI 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:

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. In a small bowl mix the sour cream, sriracha and milk. Drizzle over the sushi rolls and serve immediately.

California-Roll-Breakfast-Sushi-5I 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.

Here’s the picture of my adaptation:
IMG_1331

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.

Enjoy!

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