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BREAKFAST SUSHI
Here's a breakfast
sushi recipe from Eric Hanson, Linda Hayes Inn at Riverbend, Pearisburg, VA
Breakfast Sushi-1 Revolutionary Roll and 1 Colonial
Roll
Yield: 1 roll of each cut into 8 pieces.
Portion size is 4 pieces of each type
Ingredients (in order of the method):
4 Eggland Best large eggs
Kosher Salt to taste
Non Stick Cooking Spray
 Revolutionary Roll:
1 pkg Yamamotoyama Sushiparty Sesame Soy Wrappers
3⁄4 Wild Alaskan Applewood Smoked Sockeye Salmon,
cut into thin strips
Green Onion, white part removed, cleaned, trimmed and
sliced into thin strips lengthwise
1 Orange Bell Pepper, cut into 1/4” strips,
lengthwise
1 oz Low Fat Cream Cheese, softened
Colonial Roll:
1 pkg Yamamotoyama Sushiparty Sesame Soy Wrappers
3⁄4 oz Virginia County Ham, cut into 1⁄4” square
strips
1⁄2 oz Applewood Smoked Cheddar, cut into 1⁄4” square strips
1 Red Bell Pepper, cut into 1⁄4” strips, lengthwise
2 Asparagus stalks, 1⁄4” -3/8’ dia., cleaned and trimmed to 4
1⁄2’ length
Hollandaise Sauce
1 pkg Knorrs’ Hollandaise Sauce Mix
1 egg yolk
2 T. softened butter
1⁄4 C 2 % milk
1 tsp lemon juice
1 T Herbs d’provence
1⁄4 C water
2 oz Kecap Manis (Sweet Soy Sauce)
¼ oz Crystalized Ginger
Method:
Preheat griddle on medium heat. Crack eggs into a
bowl, add a pinch of kosher salt, and whisk until blended. Pour 2 oz onto griddle,
moving the edges to form a uniform rectangle approximate 5” x 7
1⁄2”. When egg is set, flip and cook another minute. Remove egg to
parchment paper and let cool. Repeat for remaining egg mixture.
Place softened cream cheese into a piping bag with a small writing tip.
Revolutionary Roll:
Lay one Paprika Soy Wrapper on sushi rolling mat width-wise. Place cooled egg on
wrapper edge closest to you. Lay salmon strips down the middle, overlapping. Pipe a
strip of cream cheese next to the salmon. Lay green onion strips on top of cream
cheese and orange pepper on top of salmon.
Roll up like sushi. Carefully slice crosswise into 8 uniform sections. Set
aside.
Colonial Roll:
Prepare cold water bath. Bring 1 cup of water to
full boil in small sauté pan. Add asparagus and cook for 90 seconds. Remove
and place asparagus in cold water bath. Remove to dry.
Lay one Sesame Soy Wrapper on sushi rolling mat
width-wise. Place cooled egg on wrapper edge closest to you. Lay ham strips down the
middle, end to end. Lay cheese strips next to ham and top with asparagus stalks, end
to end with tips to the outside. Lay red pepper strips on top of cheese. Roll up
like sushi. Carefully slice crosswise into 8 uniform sections.
Hollandaise Sauce: (if we were in the professional
category, we would make our sauce from scratch, but since we are time deprived
innkeepers, Knorr’s is a great substitute!)
Mix together Knorr mix, butter egg yolk, milk, and water.
Over medium heat, stirring constantly, bring to simmer until sauce thickens, reduce
heat to low and stir in lemon juice and herbs. Taste, and add a touch more lemon
juice if desired. Pour into small dipping bowl.
Try different combinations and you'll see how amazing
these cones can be. Go wild and enjoy!
 for some more exclusive recipes, see
our Sushi Recipes
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