When I saw the beautiful picture of breakfast sushi on @mollycular_gastronomy instagram I just knew I had to ask Molly for the recipe. My breakfast tends to be either a smoothie or oats every day. While I don’t get bored of this because there are endless combinations, it is nice to mix things up once in a while.
So how did Molly’s idea of BREAKFAST SUSHI come about?
Molly says “I don’t like sushi…I know, I know I’m like the only person in the world who doesn’t. BUT I love the idea of sushi, so I decided to re-invent it to my own taste. You see the thing that I really don’t like about sushi is the fishy taste, which is due to the nori (seaweed) that goes round the outside. And also the flavouring they put into the rice. Oh wait there is also the fish…I forgot about that! I don’t eat fish so I have only tried veggie sushi, thinking that it would be completely non fishy. Oh how wrong I was!
Anyway as I said, I love the idea of sushi, I mean it’s rice that’s rolled up into a swirl (I know there are other types, but generally speaking)…how could you not love that? And how could you not love breakfast? So I thought ‘hey, why not combine the two’. Having just made a fresh batch of granola, I thought I could use that to coat the outside as I have sometimes seen that be done with sesame seeds.
MANGO AND STRAWBERRY BREAKFAST SUSHI RECIPE
- 1/2 cup (gluten free) granola
- 100g sushi rice
- 1 can (400ml) of coconut milk.
- 2 tablespoons of agave nectar/ maple syrup
- Add the coconut milk, agave and sushi rice to a pot, you can add a little cinnamon too if you are feeling it.
- Cook it for about 20 minutes until the rice is soft. You also have to stir it constantly otherwise it will burn and stick and many other sad things will happen!
- Put the rice in an even layer on a baking tray to cool.
- Chop the mango and strawberries into really thin batons.
- Lay out your sushi mat, and cover it with a layer of cling film. Then sprinkle an even layer of granola all over the surface.
- By this time the rice should be cool enough.
- Take small handfuls of the rice and pat it flat, then put it onto the mat/granola and pat it out. You don’t want to displace the granola so be very careful.
- Also don’t go right to the edges, which is the mistake I made and got a whole load of sushi squelching out the sides when I rolled it…I know, not pretty!
- Roll up the mat, you will have to pull the cling film away when you roll it because otherwise you ill have a third, fairly unpleasant filling! 🙂
- Once you have a “sushage” (cross between sushi and sausage) wrap it up into the cling film and put it into the fridge for 15 minutes.
- Then unwrap the sausage and cut it into slices that are about 2-3 cm this (1 inch).
- I used alpro soya yoghurt and sugar-free apricot to dip my breakfast sushi in. My mum poured rice milk over hers and added some more cinnamon. So go wild, the worlds your (not oyster…again because of the fish!!!!) sushi.”
Molly also has a recipe for black forest sushi and coffee & walnut sushi on her blog- Mollycular gastronomy, which are definitely worth checking out.
Molly Owen is 19 and currently studying for a psychology degree. She recently launched her food blog; Mollycular gastronomy and is also on Instagram @mollycular_gastronomy. She loves posting pictures of colourful and healthy food.
Photo credit to Molly 🙂