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...
222 Calories Per Slice
Prep: 10 minutes
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
Serving Size 1 Slice
Total Fat 15g
Total Carbs 6g
Dietary Fiber 1g
- 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.
Fry up the hashbrowns
Sautee 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?
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline and in no way represent any actual facts.