Makes six 1-inch rolls

Making your own breakfast sushi is a fun way to break up morning mealtime monotony. It’s actually easy and takes only minutes to prepare. Use any left-over veggies in the fridge.

Cooking Tip: Nori seaweed sheets (sushi wrappers) are made by grinding seaweed and drying them into thin sheets. They can be found in the Asian section at natural food stores. You don’t have to follow any rules, just make sure there’s something slightly moist (like eggs, rice or quinoa, avocado) to help it all hold together.

1 nori seaweed sheet
1 small handful spinach leaves
2 eggs, scrambled with salt and slightly cooled
2  thin slices smoked salmon (about 1.5 ounces)
3-4 avocado slices
Coconut oil, cream cheese, nut butter or mayo, for sealing

Lay the nori sheet on a flat surface. Line the nori with a single layer of the spinach leaves, leaving a 1-inch margin at the top and bottom of the sheet, but draping the leaves over the right and left side edges by about 1/2 inch (this will create a decorative effect for the two outside sushi slices).

Sprinkle the scrambled eggs evenly over the spinach leaves, maintaining the 1-inch margin at the top and bottom. Lay the salmon slices in a single layer over the eggs near the center of the sheet.

Place the sliced avocado in a horizontal row between the two slices of salmon.

Spread a thin layer of the coconut oil all along the very top edge of the nori to help seal the roll.

Carefully but firmly roll the sheet from the bottom to top into a tight roll. Make sure the layer of spread at the top of the sheet is exposed and press gently to seal the roll.

With a very sharp knife, slice into 1-inch sushi rolls. Serve with soy sauce or any dipping sauce.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Soft-Boiled Eggs with Miso

Serves 4

I saw the picture of this recipe on a food blog called Cookthink and drooled. The recipe is by Brys Stephens.

4 eggs
1 tablespoon tahini
2 tablespoons sweet white miso
1 tablespoon fresh lemon juice
1/4 serrano chile, thinly sliced
1/4 cup water
1/4 cup cilantro leaves

Put the eggs in a saucepan and add enough cold water to cover them. Bring the water to a boil, then reduce to a gentle simmer and cook the eggs for 5 minutes. Immediately drain them and immerse them in ice water for 5 minutes.

Meanwhile, combine the tahini, miso, lemon juice, serrano and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.

Carefully peel the eggs. Cut them in half and arrange them on a plate. Drizzle over the sauce and sprinkle over a few torn cilantro leaves.

©2008 Copyright Alison Anton – All rights reserved.