Author: Allison

I can’t start my day without breakfast. I get cranky, and lightheaded, and, well, it’s not a pretty picture. For me, breakfast is undoubtedly the most important meal of the day (unlike some other people, who refuse to eat breakfast!) So, since certain people refuse to believe my diet consists of anything other than sushi, it makes sense for me to come up with a breakfast sushi.

Because… um… this is what I eat for breakfast every morning. Riiiiight. (Heck, if I had the time and energy in the morning to make this, I would eat this for breakfast every morning!)

Bacon, tamago, and green onion. All perfect in sushi. But it needed something else, something to make it truly a breakfast roll. Shoyu just didn’t do it for me, and maple syrup… way too sweet. Maybe, just maybe… yep, I know what you’re thinking, and yes. I did. A mixture of shoyu and maple syrup did this roll justice, and finished it off perfectly.

If you ever wanted sushi for breakfast? This is your roll.

Breakfast Roll

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 strips bacon
• 2 batches tamago
• 6 stalks green onion
• 1 tbsp shoyu
• 1 tbsp maple syrup

Cooking Directions

1. Cook sushi rice.
2. Fry the bacon to the crispiness you prefer.
3. Make the tamago.
4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
5. Mix the shoyu and maple syrup well.
6. Roll the sushi, using two strips of bacon, some tamago, and a stalk of green onion as your fillings.
7. Drizzle with the shoyu/syrup mix.

Son and I love Korean food. He is sure to get the hot tofu soup (extra spicy!), and I never fail to get the bulgogi (BBQ beef). When the waiter comes out with a burning hot plate, the beef is smoking and onions are still sizzling. You can see the sugars in the onions caramelizing, and smell the smoky-sweetness of the beef. The silky sweet onions are the perfect contrast to the flavorful, chewy beef.

Since I love bulgogi so much, the natural choice (for me at least) would be to put it in a sushi roll. The rice cuts through the richness of the bulgogi and the onions, and balances it wonderfully. Sure, it takes a bit of time to make, but even without rolling it in sushi, the bulgogi is well worth the time spent.

This bulgogi recipe is from My Korean Kitchen.

Bulgogi Roll

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 6 tbsp shoyu
• 3 tbsp brown sugar
• 2 tbsp mirin
• 1/2 onion, grated
• 3 cloves garlic, minced
• 1 medium red apple, grated
• 1 tsp ginger, minced
• 1/8 tsp ground black pepper
• 2 lbs sirloin, thinly sliced
• 1 onion, sliced
• 2 stalks green onion, thinly sliced
• 1/2 carrot, julienned
• 1 tbsp sesame oil
• 1 tbsp cooking oil
• 1 tbsp sesame seeds

Cooking Directions

1. Mix the shoyu, brown sugar, mirin, grated onion, garlic, apple, ginger, and black pepper in a large bowl. Mix in the sliced meat, then the sesame oil. Cover with plastic wrap, and marinate in the fridge for at least 4 hours.
2. Cook sushi rice.
3. Preheat a wok or large skillet over medium high heat. Add the cooking oil.
4. Add the meat and vegetables. Cook, stirring occassionally, for 3 to 5 mins or until the meat starts to brown.
5. When the meat is nearly cooked, mix in the sesame seeds.
6. Roll the sushi, using several pieces of bulgogi and onion as your fillings.

Imagine walking along the beach on a bright summer day. The cool salt water rushes in to swirl around your ankles, then races away playfully. A slight breeze brings a whiff of salty ocean air. You hear seagulls squawking all around you. The taste of the briny ocean air is on your lips as you watch the sun set over the immense ocean.

After a perfect day at the beach, you need a perfect meal, so why not a summery sushi? To me, summer means one thing – lots of grilling. Perhaps some sweet, salty, teriyaki marinated shrimp on the barbecue? Maybe grill (or even better, saute) an onion, until the bitterness is gone and all that’s left is a soft sweetness? And maybe, just maybe, roll them both in a sushi roll. The result? Absolute heaven. Wonderfully delicious. Completely worth all the effort needed to make it.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 30 large raw shrimp
• 1/2 cup shoyu (soy sauce)
• 1/2 cup water
• 1 cup sugar
• 1 clove garlic, crushed
• 1 tsp grated ginger
• 1/2 small onion
• 1/2 tbsp butter

Cooking Directions

1. Cook sushi rice.
2. Peel and de-vein shrimp.
3. Wash shrimp, pat dry.
4. Mix shoyu, water, sugar, garlic, and ginger to make a teriyaki marinade.
5. Marinate shrimp in the teriyaki marinade for one hour.
6. Soak ten wooden skewers in water for 30 minutes.
7. Thread shrimp onto skewers, three to a skewer.
8. Grill shrimp until they are no longer translucent.
9. Slice the onion into 2 cm slices.
10. Saute onions in butter until translucent and browned.
11. Roll the sushi, using five shrimp and some grilled onions as your fillings.

You might think the name of this roll is a little weird. Why name it the “Jumpin’ Jackfish Roll”? Well, let me explain. The inclusion of jalapeños and togarashi make the roll more than a little spicy, so it’s definitely “jumpin'”! And as I mentioned in my Yellowtail Nigiri post, yellowtail is actually a type of jackfish, so this being called a “Jackfish Roll” actually makes a lot of sense.

This roll is originally from Tex Wasabi’s, a sushi and BBQ restaurant found in Northern California.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 6 oz sashimi-grade yellowtail
• 3 oz cream cheese
• 6 jalapeños or a jar of sliced jalapeños
• 6 stalks green onion
• togarashi

Cooking Directions

1. Cook sushi rice.
2. Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
3. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
4. Slice the jalapeños.
5. Roll the sushi, using yellowtail, cream cheese, jalapeños, a stalk of green onion, and a sprinkle of togarashi as your fillings.