California Roll Breakfast Sushi – #TopChef

California Roll Breakfast Sushi via farmgirlgourmet.com

This week on Top Chef the Quickfire Challenge was “impress a sushi master”.  Probably one of the hardest challenges yet.  I mean, sushi masters are incredible with their knife skills, flavor profiles and presentation.  I would be sweating bullets if I was in that kitchen!  How about you?

California Roll Breakfast Sushi 2

Chef Joshua Valentine got my wheels spinning when he whipped out the bacon.  Bacon + Sushi = unheard of….but he could be on to something.  Had he gone the more breakfast route – maybe he would’ve impressed chef Katsuya Uechi a little more and not ended up in the bottom?  Who knows!  I did love that Brooke made Tako (octopus).  That’s my sons favorite sushi (he’s 11 – go figure).California Roll Breakfast Sushi 3

A rolled up tortilla stuffed with bacon may not impress a world class sushi master, but it will definitely impress the little foodies in your house.  It definitely did mine.   Only complaint – the hubs wished there was more!California Roll Breakfast Sushi 4

This is my version of the Quickfire challenge to impress a sushi master.  California Roll Breakfast Sushi 5

Think “California Omelette” wrapped in a flour tortilla, rolled up tight and drizzled with a spicy Sriracha sour cream.   Oishii!!  (that’s delicious in Japanese)California Roll Breakfast Sushi

California Sushi Roll – #TopChef

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-3 Servings

California Sushi Roll – #TopChef

Ingredients

  • 4 eggs, divided
  • 6 tablespoons milk, divided
  • 4 tablespoons jack cheese, divided
  • cooking spray
  • 2 flour tortillas (I used carb balance wheat tortillas)
  • 4 strips crisp bacon
  • 1/2 large avocado, sliced
  • 1/2 large tomato, sliced
  • For the Spicy Sour Cream:
  • 2 tablespoons sour cream
  • 1 tablespoon sriracha (or other hot sauce)
  • 1 teaspoon milk

Instructions

  1. Coat a medium skillet with cooking spray and heat over medium-high heat. In a small bowl whisk 2 eggs and 3 tablespoons milk until incorporated. Pour into the hot skillet. Sprinkle with 2 tablespoons cheese and cook without stirring for 3-5 minutes, until the top is no longer wet. You may need to turn the heat down so you don't burn the bottom.
  2. Place the tortilla over the egg and gently flip them out on to a cutting board. Place 2 strips of bacon in the bottom 1/4 of the tortilla (closest to you). Top with 1/2 of the sliced avocado and tomato. Roll up as tightly and gently as you can. Allow to rest for a second and then slice with a sharp knife into sushi rolls. Repeat the process with the remaining eggs, cheese, etc.
  3. In a small bowl mix the sour cream, sriracha and milk. Drizzle over the sushi rolls and serve immediately.
http://www.farmgirlgourmet.com/2013/01/california-sushi-roll.html

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