Breakfast Sushi
222 Calories Per Slice
Breakfast Sushi
We got a request from Carlos to make Breakfast Sushi Boi! So we put our heads together to combine the best components of breakfast all into one sushi roll. Then Julia decided to take it one step further and slather it in pancake batter and deep fry the bastard. Speechless…
Prep
Time:
1
0 mins
Cook Time:
1 hour 9
mins
Total Time: 1 hour 19
mins
Author: HellthyJunkFood
Recipe Type: Breakfast
Cuisine: Asian
Serves: 1
Bake Bacon Weave @ 400°F: 30 minutes
Grill Bacon Weave @ 325°F: 5 minutes per side
Grill/Fry Hashbrowns @ 400°F: 20 minutes
Scramble Eggs @ 250°F: 5-10 minutes
Deep Fry Sushi Roll @ 365°F: 4 minutes
Ingredients:
- 12 Thick Cut Slices of Bacon
- Scrambled Eggs
- Crumbled Sausage
- Sauteed Peppers & Onions
- Hashbrowns
- Shredded Cheddar Cheese
- Sriracha / Ketchup
Pancake Batter:
- 1 Bisquick Packet
- 1 Egg
- ½ Cup Milk
- Hollandiase Sauce
- Hollandiase Packet
- 1 Cup Milk
- ¼ Cup Butter
Instructions:
- Make your bacon weave out of 12 strips. 6 Strips going one way,
weaving the other 6 in the other direction.
- Bake at 400°F for 30 minutes. Then grill both sides for 5 minutes at
325°F. If you can't grill it, I would bake at about 20 minutes then
flip it and re bake an additional 20 minutes keeping a close eye on
it so it doesn't burn.
- *NOTE* Bacon must be thick cut and times may vary. Bacon can go from
perfectly cooked to burnt very quickly.
- Once your bacon weave is done you can just let it rest. Make sure you
have drained all the grease and the bacon is patty down dry.
- Cook all the other components for your sushi and set aside in
separate bowls like you would do on a taco night.
- Scramble Eggs
- Fry up the hashbrowns
- Saute peppers & onions
- Grill up some sausage
- Mix together your pancake batter as shown on your Bisquick
instructions.
- Roll up your sushi roll with the bacon weave acting as your seaweed
nori, a layer of hashbrowns, eggs, sausage, peppers and onions and
shredded cheddar cheese.
- Once it's all rolled up, use 6 tooth picks to hold the roll together
then place the roll into your pancake batter and spoon on a generous
amount of pancake batter until the entire roll is submerged in it.
- Place it on a sheet of wax paper and freeze the roll for at least an
hour.
- When we took ours out it was solid as a rock. We had to trim around
the excess that ran out to make it look nice. At this point we
weren't sure how it was going to come out, but to our liking after
frying for about 3 minutes it was a solid thin brown coating which
held the entire roll together. The coating was light and flaky and
easy to cut into.
- Cut the roll in to roughly 6, 1 inch width slices depending on the
length.
- Prepare your hollandaise sauce according to the packet instructions.
If you want to make your own hollandiase sauce it's simply a mixture
of eggs and butter whisked frequently on a double boiler. Hollandiase
can be tricky to make without experience so I advise against this if
it's your first time.
- Plate your rolls and drizzle on your warm hollandiase sauce all over.
Optionally you can add a dob of sriracha and / or ketchup as well.
- Congratulations, you made it to the end. It was quite a journey, but
I'm glad you could come along for the ride. I think it's totally
worth the effort and if you happen to work at a diner as a cook it
would be really easy to recreate this as long as everything was
prepped ahead of time. Just deep fry, cut and plate. Genius right?
Nutritional Information:
Serving Size: 1 Calories: 222 Fat: 15g Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 6g Sugar: 1g Sodium: 543mg Fiber: 1g Protein: 13g Cholesterol: 68mg