Breakfast Sushi
Sushi is often associated with a being a lunch time or dinner meal, but not breakfast. Seaweed is exceptionally good for you due to its high content of iodine which is a required nutrient for normal thyroid function. It is very common for people in Australia to be iodine deficient as our soil does not contain as much as it use to, therefore we do not receive as much from our fruits and vegetables. This recipe can be enjoyed for any meal of the day, however goes nicely as a breakfast with the addition of eggs.
Servings
1person
Servings
1person
Ingredients
Instructions
  1. If using eggs, crack eggs into a bowl and whisk.
  2. Add coconut oil to a small fry pan on medium heat.
  3. Add whisked eggs to the fry pan for approximately 2 minutes before flipping to the other side for a further minute or 2, or until cooked (it will look like an egg pancake).
  4. Using a sushi mat or a chopping board lay out one nori sheet, rough side facing up.
  5. Spoon half the tahini onto the nori sheet at the end closest to you, and spread across the sheet.
  6. Add half the egg pancake or tempeh/tofu to the nori sheet on top of the tahini followed by some avocado, salad greens, salt, pepper and alfalfa sprouts if using.
  7. Start rolling the nori sheet, starting from the end closest to you to form a cylinder. When you are nearly finished, wet your finger tips and dab water to the end of the nori sheet to allow it to stick and hold together.
  8. Repeat with second nori sheet and remaining ingredients.
  9. Cut in half and enjoy
Recipe Notes

You could also use leftover roast chicken, beef, lamb or pork for something different.