California Roll Breakfast Sushi – #TopChef
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?
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).
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!
This is my version of the Quickfire challenge to impress a sushi master. 
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)
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
- 2 tablespoons sour cream
- 1 tablespoon sriracha (or other hot sauce)
- 1 teaspoon milk
Instructions
- 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.
- 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.
- In a small bowl mix the sour cream, sriracha and milk. Drizzle over the sushi rolls and serve immediately.
Content and/or other value provided by our partner, Bravo.
Don’t forget to tune in this Wednesday for Top Chef Seattle and in the meantime you can tweet to save your favorite chef!
I have a working relationship with Social Chorus and Bravo TV’s Top Chef.
