This Breakfast Sushi Burrito is the perfect fusion of savory breakfast fillings and handheld sushi convenience. Imagine fluffy eggs, crispy bacon, and creamy avocado wrapped in seasoned sushi rice and nori. It’s a fun, game-changing meal for brunch or on-the-go mornings.
If you're looking for the perfect Breakfast Sushi Burrito, you're in the right place. Whether you love Savory Breakfast or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Breakfast Sushi Burrito
- Ultimate fusion fun: Hearty breakfast meets fresh, interactive sushi.
- Perfect for make-ahead: Assemble ahead and slice fresh in the morning.
- Endlessly customizable: Swap proteins or add spicy mayo to taste.
- Satisfying to eat: Enjoy the unique texture of nori, rice, and fillings.
Ingredients & Tools
- 2 cups sushi rice, uncooked
- 2 ¼ cups water
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 6 large eggs
- 2 tbsp milk or cream
- 8 slices bacon, cooked until crisp and crumbled
- 1 large avocado, sliced
- 4 full-size sheets of nori (seaweed)
- 2 tbsp mayonnaise
- 1 tsp sriracha (optional, for spice)
- 1 tbsp butter or oil, for cooking eggs
- 2 green onions, thinly sliced for garnish
Tools: A rice cooker or medium saucepan, a small bowl, a non-stick skillet, a sharp knife, a bamboo sushi rolling mat (highly recommended but you can use a clean kitchen towel in a pinch)
Notes: The quality of your sushi rice is the star—it provides the sticky, slightly sweet base that holds everything together. Don’t skip the seasoning step with the vinegar mixture.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 58 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your rice right. Sushi rice is a short-grain rice that becomes wonderfully sticky when cooked. Don’t substitute with long-grain rice like jasmine or basmati, as it won’t hold the roll together. Rinse the rice thoroughly in a fine-mesh strainer until the water runs clear to remove excess starch.
- Nori can be tricky. Keep your nori sheets sealed in their package until you’re ready to use them. They absorb moisture from the air and can become soft and difficult to work with. If you have extra, store them with a silica gel packet in an airtight container.
- Don’t overcook the eggs. For the best texture, you want soft, fluffy, slightly creamy scrambled eggs. Cook them low and slow, taking them off the heat just before they look completely done, as they’ll continue to cook from residual heat.
- Prepare a mis-en-place. Have all your fillings prepped, cooked, and laid out within easy reach before you even touch your first nori sheet. The assembly process goes quickly, and you don’t want your rice to cool down too much while you’re searching for the avocado.
How to Make Breakfast Sushi Burrito
Step 1: Prepare the Sushi Rice. First, rinse your sushi rice under cold water in a fine-mesh strainer, agitating it with your hand until the water runs mostly clear. This is crucial for removing surface starch and preventing gummy rice. Combine the rinsed rice and 2 ¼ cups of water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 18 minutes. Remove from heat and let it steam, still covered, for another 10 minutes. Meanwhile, in a small bowl, gently heat the rice vinegar, sugar, and salt—either in the microwave for 20 seconds or in a small pan—just until the sugar and salt dissolve. You don’t want it boiling. Transfer the hot, cooked rice to a large, non-metallic bowl (wood or glass is ideal) and drizzle the vinegar mixture over it. Using a rice paddle or a flat spatula, use a cutting and folding motion to mix and cool the rice simultaneously. A fan can help here! The goal is room-temperature, glossy, seasoned rice.
Step 2: Cook the Fillings. While the rice is cooking and cooling, it’s filling time! In a small bowl, whisk the eggs with the milk or cream and a pinch of salt and pepper until they’re uniform and a little frothy. Heat the butter or oil in a non-stick skillet over medium-low heat. Pour in the eggs and let them sit for about 30 seconds before you start to gently push them from the edges toward the center with a spatula. Create soft, large curds. You’ll notice they’ll look wet and slightly underdone when you take them off the heat—that’s perfect, as they’ll finish setting from the residual heat. Crumble your cooked bacon and thinly slice your avocado. For an extra flavor boost, mix the mayonnaise with sriracha to create a simple spicy mayo.
Step 3: Assemble the Burrito. Now for the fun part! Lay a bamboo rolling mat on your counter and place a full sheet of nori on top, shiny side down. With slightly damp hands (this prevents sticking), take about ¾ to 1 cup of the seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top farthest from you. Press it down gently but firmly—you want a compact layer. Now, arrange your fillings in a horizontal line across the center of the rice. Be careful not to overfill! A line of scrambled egg, a sprinkle of bacon, a few avocado slices, and a drizzle of spicy mayo is the golden ratio.
Step 4: Roll It Tight. This is where the magic happens. Using the mat to guide you, lift the edge of the nori closest to you and begin to roll it over the fillings, tucking them in tightly. Apply even pressure as you roll forward. Once you’ve made the initial tuck, continue rolling, pulling the mat away from you as you go so it doesn’t get rolled inside. When you get to the bare nori border at the top, dampen it very lightly with a finger dipped in water—this acts as the glue to seal the roll. Give the finished roll a few gentle, firm squeezes along its length with the mat to ensure it’s compact and holds its shape.
Step 5: Slice and Serve. Transfer your beautiful log to a cutting board. A little pro-tip: wipe your sharp knife with a damp paper towel between cuts to get super clean slices. Cut the roll in half first, then cut each half into three or four pieces, depending on how thick you like your sushi bites. Wipe the knife clean after each cut for pristine presentation. Arrange the pieces on a plate, sprinkle with the sliced green onions, and serve immediately with extra soy sauce, tamari, or spicy mayo for dipping.
Storage & Freshness Guide
- Fridge: Keep whole, unsliced rolls wrapped tightly in plastic wrap up to 1 day.
- Freezer: Not recommended—nori becomes soggy upon thawing.
- Reviving: Reheat slices in a toaster oven at 300°F for 5–10 minutes to crisp nori.
Serving Suggestions
Complementary Dishes
- A simple miso soup — The warm, savory, umami-rich broth is a classic sushi companion that complements the hearty breakfast flavors beautifully and makes the meal feel complete.
- A crisp, refreshing side salad with ginger dressing — The sharp, tangy notes of a ginger-carrot dressing cut through the richness of the eggs and bacon, providing a lovely palate cleanser between bites.
- Edamame sprinkled with sea salt — It’s an easy, healthy, and interactive starter that everyone loves to nibble on while you’re putting the finishing touches on the burritos.
Drinks
- Iced green tea — Its slightly bitter, grassy notes are a fantastic counterpoint to the savory, fatty elements in the burrito, and it feels authentically sushi-bar appropriate.
- A citrus-forward mimosa — The bright bubbles and acidity from the orange juice (or even grapefruit juice) lift all the rich flavors and add a celebratory brunch vibe to the table.
- Cold brew coffee — For those who need their caffeine fix, the smooth, less-acidic profile of cold brew won’t clash with the delicate vinegar notes in the rice.
Something Sweet
- Matcha white chocolate chip cookies — The earthy sweetness of matcha is a wonderful bridge between the savory meal and a sweet dessert, and the white chocolate adds a creamy, decadent finish.
- Fresh fruit platter with mango and pineapple — The tropical sweetness and high acidity of the fruit are incredibly refreshing and light, making them a perfect, healthy way to end the meal.
- Mochi ice cream — These little frozen treats are the ultimate fun, Japanese-inspired dessert. The chewy mochi wrapper and cold ice cream center are a delightful textural surprise.
Top Mistakes to Avoid
- Mistake: Using warm rice to assemble. If your rice is too hot, it will steam the nori from the inside out, making it soggy, limp, and difficult to cut. Always let your seasoned rice cool to room temperature first.
- Mistake: Overfilling the roll. I’ve messed this up before too… the temptation is real! But if you pile on too much filling, the nori will tear when you try to roll it, and you’ll end up with a breakfast bowl instead of a burrito. Less is more.
- Mistake: Rolling too loosely. A firm, confident roll is key. If you’re too gentle, the roll won’t hold its shape when you slice it, and all the fillings will tumble out. Use your bamboo mat to apply even, firm pressure along the entire length.
- Mistake: Using a dull knife to slice. A dull knife will crush your beautiful roll instead of slicing cleanly through it. A sharp, damp knife is non-negotiable for those picture-perfect cross-sections.
Expert Tips
- Tip: For a vegetarian version, swap the bacon for sautéed spinach and mushrooms. Just make sure to cook the mushrooms until all their liquid has evaporated so you don’t introduce extra moisture into the roll.
- Tip: If you’re making these ahead, wrap the whole, unsliced rolls tightly in plastic wrap and store them in the fridge. Slice them just before serving to keep the nori as crisp as possible.
- Tip: Add a hidden flavor layer by spreading a very thin coat of the spicy mayo directly onto the rice before adding the other fillings. It acts as a delicious glue and ensures every bite is flavorful.
- Tip: Short on time? You can use pre-cooked, packaged sushi rice from the grocery store. Just be sure to season it yourself with the vinegar mixture for that authentic taste.
- Tip: For a beautiful presentation and extra texture, sprinkle the outside of the roll with some toasted sesame seeds or a bit of furikake (Japanese seasoning) after you’ve rolled it but before slicing.
FAQs
Can I make these Breakfast Sushi Burritos gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you double-check your specific ingredients. Ensure your soy sauce or tamari for dipping is a certified gluten-free variety, and confirm that your bacon or sausage doesn’t contain any gluten-based fillers. The core components—rice, nori, eggs, and avocado—are all naturally safe for a gluten-free diet.
My nori ripped while rolling! What did I do wrong?
This usually happens for one of two reasons: the nori was old and had lost its flexibility, or the roll was overfilled. Nori sheets can dry out and become brittle. If you’re struggling, you can try quickly passing the sheet over a low gas flame for a second (shiny side down) to make it more pliable. And remember, a little less filling goes a long way for a successful roll.
Can I use regular long-grain rice instead of sushi rice?
I really don’t recommend it. Sushi rice is a specific short-grain variety that becomes sticky when cooked, which is essential for holding the burrito together. Long-grain rice like jasmine or basmati stays separate and fluffy, so your roll would simply fall apart the moment you pick it up. The sticky texture is non-negotiable here.
How far in advance can I prepare these?
For the best texture, I’d recommend assembling them no more than a few hours before you plan to serve them. You can keep the whole, unsliced rolls wrapped tightly in plastic wrap in the refrigerator. If you need to make them further ahead, it’s better to prep all the components separately and assemble them the morning of. The nori will soften over time, so the fresher, the better.
What’s the best way to reheat leftovers?
Reheating is a bit tricky because the nori will become chewy. Your best bet is to gently reheat the slices in a toaster oven or a conventional oven at a low temperature (around 300°F / 150°C) for 5-10 minutes. This will warm the fillings while giving the nori a chance to crisp up a little. Avoid the microwave, as it will make the nori very soft and the rice gummy.
Breakfast Sushi Burrito
Learn how to make a delicious Breakfast Sushi Burrito with scrambled eggs, bacon, and avocado. Perfect for on-the-go mornings or brunch. Get the easy recipe now!
Ingredients
For the Sushi Rice
-
2 cups sushi rice (uncooked)
-
2 ¼ cups water
-
¼ cup rice vinegar
-
2 tbsp granulated sugar
-
1 tsp salt
For the Fillings & Assembly
-
6 large eggs
-
2 tbsp milk or cream
-
8 slices bacon (cooked until crisp and crumbled)
-
1 large avocado (sliced)
-
4 full-size sheets nori (seaweed)
-
2 tbsp mayonnaise
-
1 tsp sriracha (optional, for spice)
-
1 tbsp butter or oil (for cooking eggs)
-
2 green onions (thinly sliced for garnish)
Instructions
-
First, rinse your sushi rice under cold water in a fine-mesh strainer, agitating it with your hand until the water runs mostly clear. Combine the rinsed rice and 2 ¼ cups of water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 18 minutes. Remove from heat and let it steam, still covered, for another 10 minutes. Meanwhile, in a small bowl, gently heat the rice vinegar, sugar, and salt—either in the microwave for 20 seconds or in a small pan—just until the sugar and salt dissolve. Transfer the hot, cooked rice to a large, non-metallic bowl (wood or glass is ideal) and drizzle the vinegar mixture over it. Using a rice paddle or a flat spatula, use a cutting and folding motion to mix and cool the rice simultaneously. The goal is room-temperature, glossy, seasoned rice.01
-
While the rice is cooking and cooling, it’s filling time! In a small bowl, whisk the eggs with the milk or cream and a pinch of salt and pepper until they’re uniform and a little frothy. Heat the butter or oil in a non-stick skillet over medium-low heat. Pour in the eggs and let them sit for about 30 seconds before you start to gently push them from the edges toward the center with a spatula. Create soft, large curds. You’ll notice they’ll look wet and slightly underdone when you take them off the heat—that’s perfect, as they’ll finish setting from the residual heat. Crumble your cooked bacon and thinly slice your avocado. For an extra flavor boost, mix the mayonnaise with sriracha to create a simple spicy mayo.02
-
Now for the fun part! Lay a bamboo rolling mat on your counter and place a full sheet of nori on top, shiny side down. With slightly damp hands (this prevents sticking), take about ¾ to 1 cup of the seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top farthest from you. Press it down gently but firmly—you want a compact layer. Now, arrange your fillings in a horizontal line across the center of the rice. Be careful not to overfill! A line of scrambled egg, a sprinkle of bacon, a few avocado slices, and a drizzle of spicy mayo is the golden ratio.03
-
This is where the magic happens. Using the mat to guide you, lift the edge of the nori closest to you and begin to roll it over the fillings, tucking them in tightly. Apply even pressure as you roll forward. Once you’ve made the initial tuck, continue rolling, pulling the mat away from you as you go so it doesn’t get rolled inside. When you get to the bare nori border at the top, dampen it very lightly with a finger dipped in water—this acts as the glue to seal the roll. Give the finished roll a few gentle, firm squeezes along its length with the mat to ensure it’s compact and holds its shape.04
-
Transfer your beautiful log to a cutting board. A little pro-tip: wipe your sharp knife with a damp paper towel between cuts to get super clean slices. Cut the roll in half first, then cut each half into three or four pieces, depending on how thick you like your sushi bites. Wipe the knife clean after each cut for pristine presentation. Arrange the pieces on a plate, sprinkle with the sliced green onions, and serve immediately with extra soy sauce, tamari, or spicy mayo for dipping.05
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