Breakfast Sushi

We have become slightly obsessed (I like to think endearingly so), with a new kitchen gadget, the Sushi Quik!. You can read my official review HERE.  We have been making sushi for lunch, sushi for snack, sushi for dinner...but what  about sushi for breakfast?

Neither my 11 year old nor I are huge "breakfast food" fans.  We're not into cereal, toast, etc. We are an egg free home, so omelets are also a no-go. He and I are most likely to be eating reheated dinner for breakfast, so the two of us put our heads together to come up with a way to use our Sushi Quik for breakfast!  

What we came up with was a riff on bagels and lox.  We maintained all the smokey, creamy goodness, but without dairy or wheat!  The result is a flavorful, satisfying breakfast that doesn't induce the "overfull" feeling that a bagel sometimes does. 

Make a batch of sushi rice for the week, and store it in the fridge, so that this breakfast meal is always just minutes away!

By ingredients, this Breakfast Sushi recipe is peanut-free, tree nut-free, dairy-free, egg-free, wheat free, gluten free, soy free, and shellfish-free. As always, check the ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! 

Steps marked with an asterisk (*) are child friendly!  

Click HERE for more information! 

Ingredients:

Nori sheet

sushi rice

avocado 

chives

wild caught smoked salmon lox

sesame seeds (optional)

lemon wedges

Directions:

1. *Assemble the sushi roll with nori, rice, salmon, chives, and avocado slices. (Click HERE to see a video of how to a assemble the sushi roll using the Sushi Quik!)
2. Slice and *sprinkle toasted sesame seeds on top. 
3. *Squeeze fresh lemon generously over the top.
4. *Serve and enjoy!  

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!