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Sushi Inspired Breakfast Burrito
Embark on a unique culinary journey with our Sushi Inspired Breakfast Burrito. A perfect fusion of Japanese delicacy and the hearty Mexican burrito, this recipe takes breakfast to a whole new level. Imagine a symphony of textures and flavors - the refreshing crunch of cucumber and carrot, the creaminess of avocado, and fluffy scrambled eggs, all delicately nestled in a Nori sheet and sushi rice. This breakfast burrito is the perfect indulgence for leisurely weekends, but is also quickly assembled for a nutritious on-the-go weekday breakfast. A bite into this sushi burrito is not just eating, but an experience, where Mexican heartiness meets Japanese finesse.
Ingredients
- Eggs
- 4, beaten
- Salt and pepper
- to taste
- Sushi rice
- 2 cups, cooked
- Nori sheets
- 2
- Avocado
- 1, sliced
- Carrot
- 1, julienned
- Cucumber
- 1, julienned
- Soy sauce
- 2 tablespoons
- Sriracha
- 2 teaspoons
Instructions
- In a bowl, season the beaten eggs with salt and pepper.
- Heat a non-stick skillet over medium heat. Pour in the seasoned eggs and scramble until they are fully cooked. Remove from heat and set aside.
- Lay a Nori sheet on a sushi mat or clean, flat surface. Spread half of the sushi rice evenly over the Nori, leaving a small border at the edges.
- Arrange half of the scrambled eggs, avocado slices, cucumber, and carrot in a line across the center of the Nori sheet.
- Drizzle with 1 tablespoon of soy sauce and 1 teaspoon of Sriracha.
- Carefully roll the Nori sheet tightly using the sushi mat, tucking in the ingredients as you go. Moisten the edge of the Nori with a little water to help it seal.
- Repeat the process with the remaining ingredients to create the second burrito.
- Slice each burrito in half diagonally and serve immediately.
Tips
- You can also add smoked salmon or cooked shrimp for an extra protein boost.
- If you prefer a vegetarian version, substitute eggs with tofu.
- For a gluten-free option, use tamari instead of soy sauce.
Dietary Information
Servings: 2 Dish Type: Breakfast Prep Time: 20 minutes Cook Time: 10 minutes Calories: 400 Fat: 15g Carbs: 55g Protein: 15g Sodium: 900mg Sugar: 5g
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