Recipe

Breakfast sushi: something to get out of bed for

Published On 08/26/2014 Published On 08/26/2014
Breakfast Sushi — Thrillist Recipes
Drew Swantak
Drew Swantak

Corned Beef Hash Roll

Total Time: 45 minutes
Yield: 2 rolls, 12 pieces

Ingredients:

  • 1 tablespoon unsalted butter
  • 1/2 yellow onion, finely chopped
  • 3/4 cup corned beef, finely diced
  • 1 1/2 cups cooked potatoes, diced
  • 2 eggs
  • 2 1/4 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon water
  • Pinch of salt
  • Vegetable oil
  • 8x8-inch bamboo sushi mat, covered in plastic wrap

Directions:

  • Melt the butter in a large nonstick skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Add corned beef and potato and stir to combine. Press the mixture down with a spatula to create a compact layer, lower heat to medium and cook until crispy, about 15 minutes. Meanwhile, make the crêpes.
  • In a medium bowl, beat the eggs until frothy. Whisk in sugar, cornstarch, water, and salt.
  • Heat an 8-inch nonstick skillet over low heat. Crumble a paper towel into a ball and dip one end in some vegetable oil. Lightly grease the skillet with the paper towel.
  • Pour half the batter into the skillet and quickly swirl it around in all directions until it coats the bottom of the skillet evenly. When the edges are dry and the middle is just set, turn the crêpe over with a large spatula and let the other side cook for only 10 seconds. Transfer the crêpe onto a plate to cool. Re-grease the pan and cook the remaining crêpe. [NOTE: If you're also making Bacon Nigiri (recipe below), cut a tiny sliver off the top and bottom edges of each crêpe and set aside.]
  • To roll the sushi, place an egg crêpe on the bamboo mat. Place 1/4 cup of corned beef hash in a line on the lower third of the crêpe. Pull the bottom of the mat up to help roll the crêpe over the filling. Pull it taught toward you to make a tight roll then keep rolling to the end. Cut into six pieces. Repeat with the remaining egg crêpe and hash.
Drew Swantak

Bacon Nigiri

Total Time:  20 minutes
Yield:  4 pieces

Ingredients:

  • 2 strips thick-cut bacon
  • 2 slices Texas toast
  • 4 slivers of egg crêpe

Directions:

  • Cook bacon in a medium skillet over medium-high heat until crispy, about 10 minutes.
  • Transfer bacon to a paper-towel-lined plate. Leave the rendered bacon fat in the skillet and keep the heat on. Place the bread slices in the skillet and fry until golden brown, 1-2 minutes. Flip and fry the other side. Transfer to a cutting board and cut off the crusts. Cut each toast into two rectangles.
  • Cut each bacon strip in half crosswise and top each piece of toast with a piece of bacon. Wrap a sliver of egg crêpe around the middles to keep them in place.
Drew Swantak

Bacon, Sausage, Egg, Cheese, and Tater Tot Roll

Total Time:  1 hour
Yield:  1 giant roll, 8 pieces

Ingredients:

  • 1 pound Oscar Mayer bacon
  • 1/2 pound breakfast sausage, casings removed
  • 2 eggs, beaten
  • 4 slices American cheese
  • 21 tater tots

Directions:

  • Cook tater tots according to package instructions, then preheat the oven to 400°F.
  • Scramble eggs in a medium skillet over medium-high.
  • Weave 12 bacon strips into a 6x6-strip square. 
  • Place sausage in a 1-pound Ziploc bag and flatten with a rolling pin so it fills up the width of the bag but only about 9 inches of the length. Cut off the zipper and cut down both sides of the bag, leaving the bottom seam attached.
  • Open the bag and place cheese slices evenly on the sausage, leaving a 1-inch space at the top and 1/2-inch spaces on each side. Layer tater tots in a line along the bottom third. Place eggs next to them. Pull the edge of the bag that's closest to you up and over the filling. Pull it taught toward you to make a tight roll then keep rolling to the end. Tuck in the sides.
  • Pick up the roll with the bag and gently transfer it to the bottom edge of the bacon weave. Pull up the bottom edge of the bacon's plastic wrap and roll forward to wrap the sausage. Place a wire cooling rack on a baking sheet and transfer the roll to the rack. Bake until crispy, about 30-40 minutes.
  • Let cool for 15 minutes before slicing into 8 pieces.
Drew Swantak
Drew Swantak

Banana Nutella Roll and Strawberry Cream Cheese Roll

Total Time: 50 minutes
Yield:  4 rolls, 24 pieces

Ingredients:

  • 3 cups water
  • 1/4 teaspoon salt
  • 1 cup steel-cut oats
  • 1 cup pancake mix
  • 3/4 cup milk
  • 1/4 cup water
  • 1 large egg
  • 1 tablespoon vegetable oil, plus more for greasing the pan
  • 6 tablespoons strawberry cream cheese
  • 1 cup quartered strawberries
  • 6 tablespoons Nutella
  • 2 large bananas
  • 1/2 cup crushed Cocoa Puffs cereal
  • 8x8-inch bamboo sushi mat, covered in plastic wrap

Directions:

  • Bring water and salt to a boil. Add oats, reduce heat, and cook, stirring occasionally, until creamy, 10-20 minutes. Meanwhile, make the pancakes.
  • In a medium bowl, mix together the pancake mix, milk, water, egg, and vegetable oil. Transfer to a large measuring cup.
  • Heat an 8-inch nonstick skillet over low heat. Crumble a paper towel into a ball and dip one end in some vegetable oil. Lightly grease the skillet with the paper towel.
  • Pour 1/2 cup of the batter into the skillet and quickly swirl it around in all directions until it coats the bottom of the skillet evenly. When bubbles appear and some start bursting, about 2 minutes, flip the pancake over with a large spatula and let the other side cook for another 2 minutes. Transfer the pancake onto a plate to cool and cook the remaining batter until you have 4 pancakes.
  • To make the strawberry rolls, place a pancake on the bamboo mat. Spread 3 tablespoons of cream cheese in an even layer on the pancake, leaving the top 2 inches bare. Lay 1/2 cup of strawberries in a line across the middle. Pull the bottom of the mat up to help roll the pancake over the strawberries. Pull it taught toward you to make a tight roll then keep rolling to the end. Cut into 6 pieces. Repeat with one more pancake and the remaining strawberries and cream cheese.
  • To make the banana rolls, spread half the oatmeal in an even layer on the bamboo mat. Place a pancake on top. Spread 3 tablespoons of Nutella in the middle section of the pancake, leaving the top and bottom 2 inches bare. Lay the banana across the middle and sprinkle 3 tablespoons of Cocoa Puffs in a line next to it. Pull the bottom of the mat up to help roll the oatmeal and pancake over the filling. Pull it taught toward you to make a tight roll then keep rolling to the end. Sprinkle another tablespoon of Cocoa Puffs on top and cut into 6 pieces. Repeat with the remaining oatmeal, pancake, Nutella, banana, and Cocoa Puffs.
Drew Swantak