English Breakfast Futomaki

A fun fusion of a classic English breakfast and traditional sushi techniques. The egg and sausage add a unique flavour profile to the sushi.

30 mins
Easy
Mains
4 Servings

Ingredients

For 2 large rolls:

450g seasoned sushi rice
2 sheets nori
2 sausages
2 slices of bacon
4 chestnut mushrooms, sliced
8 baby plum tomatoes, halved lengthwise
2 large eggs
60g fresh spinach

Directions

Cook the Bacon and Sausages:
Heat a large frying pan over medium heat and add a little oil. Cook the sausages for about 10-15 minutes, turning occasionally until golden brown and cooked through. In the same pan, cook the bacon until it is crispy, about 5-7 minutes. Remove from the pan and set aside.
Cook the Mushrooms, Spinach and Tomatoes:
In the same pan, add a little oil. Add the sliced mushrooms and cook for about 5 minutes until they are tender and browned. Season with salt and pepper. Blanch the spinach for a minute, then soak it in a bowl of cold water to stop cooking. Drain well and squeeze the spinach to get rid of all the water. Place the halved tomatoes in the pan, cut side down. Cook for 2-3 minutes until they are slightly softened and browned. Remove from the pan and set aside.
Cook Scrambled Eggs:
Crack the eggs into a bowl, add salt and pepper, and whisk until combined. Pour into a non-stick pan with a little oil and cook over low heat, stirring gently until just set. Remove from the pan and set aside.
Prepare the Rice:
Mix the baked beans and their liquid with the seasoned rice evenly and set aside
Assemble the Futomaki:
Place a sheet of nori on the bamboo mat, rough side up. Wet your hands with water to prevent the rice from sticking. Spread half of the sushi rice evenly on the nori, leaving a 3 cm blank space at the back edge to seal the roll. Place the fillings in the centre: halved sausages, bacon, mushrooms, scrambled eggs, spinach, and tomatoes.
Roll the Futomaki:
Hold the bamboo mat and nori with rice, fold the near edge of the nori towards the edge of the rice, but leave the blank space of nori. Carefully handle the fillings to keep them in the centre of the roll, then press the rice along the bamboo mat.
Unroll the mat, then use it to roll the rest of the nori. Place the nori's blank space (the opening) down to seal the roll. Let it sit for 3 minutes to set.
Cut the Roll:
Wipe a knife with a wet towel to cut the roll into 8 pieces. This helps to cut the roll cleanly.