Breakfast sushi? Sushi for breakfast?! No, I’m not joking…I know it sounds gross but bare with me, you have to read the recipe for it to make sense!
I’m one of those few crazy people in the world who does not like sushi! Please forgive me!
Why on earth have I got a sushi recipe?! Well the thing is, I really wished I liked it. It’s a genius invention…but unfortunately I don’t like the fishy taste it has to it. I mean you would think that vegetarian sushi would have no fish taste, but no, even that tastes like that horrible fish smell…I don’t know what it is. It think if may be the nori that they roll the sushi in. Nori is a type of seaweed which would explain that.
Anyway, rant over, apologies! As I said I find the idea of sushi ingenious, so I decided to reinvent it to my own taste. Hence the breakfast sushi idea…I mean who doesn’t like breakfast? I certainly do, so I thought, why not combine breakfast with sushi? It also sort of comes from the idea of rice pudding which essentially is what this tastes a bit like. I put strawberries and mango in the middle of my sushi the first time I made it, the second time I forgot to buy mangos, so I only used strawberries. The point here being that you can use which ever fruit you fancy!
When you mention to people you eat plant-based foods, loads of people think that it’s literally “just plants in their pure form” (aka lettuce) which sounds really dull. But little do they know you can eat things such as Sweet Vegan Breakfast Sushi! I think plant-based foods are awesome and the lifestyle can be so much more exciting than they can even imagine. The reason for that being that there are endless possibilities, and it’s so exciting to uncover these, breakfast sushi included.
Here is my fabulous sweet vegan breakfast sushi. It is fun to make, and fun to share with someone special!
Recipe Schema Markup
- 100g Sushi Rice
- 400ml coconut milk (one can)
- 1 tablespoon of Agava Nectar or Maple Syrup
- 1/2 a cup of granola
- some fruit ( I used strawberries and mango)
- Put the sushi rice in a pot with the coconut milk, and agave nectar.
- Cook it on a very low heat, for about 20 minutes, constantly stirring to prevent the rice from sticking to the bottom and burning.
- Once it is cooked line a baking tray with greaseproof paper and put the sushi on in an even layer to allow it to cool down a bit.
- Whilst this going on lay your sushi mat flat on a surface and put some cling film on top of it.
- Sprinkle the granola over the cling film in an even layer.
- One the rice has cooked down, take clumps of it and pat it down slightly on the sushi mat. You have to be quite careful doing this, as the granola sticks to it and if it moves you will have an area with no granola.
- The best way to do this is to put little clumps of rice over the entire surface before smoothing it out to much. Also don’t go right to the edges as it will squeeze out when you try and roll it…trust me, I speak from experience here, it isn’t pretty!
- Smooth it out, the best way is to pat it down slightly with your finger, then wet a teaspoon and smooth the sushi out with the back of it.
- Chop your chosen fruit in to little batons and put it in a line about 2/5ths of the way up the suhi.
- Next roll it up.
- Then wrap the what I call “sushage” (a cross between sushi and sausage!) into your cling film and place it in the fridge for half an hour.
- Finally cut it into rolls.
- Enjoy…you can eat it plain, or you can dip it in a mixture of soy yoghurt and jam, or you can top it off with a little cinnamon which is what my mum does. There are endless possibilities, just do whatever you like. 🙂
But little do they know you can eat things such as Sweet Vegan Breakfast Sushi! I think plant-based foods are awesome and the lifestyle can be so much more exciting than they can even imagine.
“When I realised that, I just decided to swap milk for rice milk (which is my favourite plant-based milk…honestly it’s the best, if you haven’t tried it, do, it’s naturally sweet and just tastes amazing!) and stopped eating cheese. Hey, presto I was a vegan!”
I just find it fascinating to discover all of these amazing plant substitutions! Honestly, if you think about it, it will blow your mind. And that’s what happened to me when I was asked to write this article and started thinking about my own plant based diet. I considered whether everything I eat really is pure plant power, and so far I haven’t thought of anything that isn’t!
I started eating plant-based food when I started my first year of university which was a year ago. I had always wanted to try veganism but always though “oh but I’m a coeliac, so I can’t be a vegan!” But then I realised I was almost eating entirely vegan food anyway, apart from milk for breakfast and occasionally some cheese. When I realised that, I just decided to swap milk for rice milk (which is my favourite plant-based milk…honestly it’s the best, if you haven’t tried it, do, it’s naturally sweet and just tastes amazing!) and stopped eating cheese. Hey, presto I was a vegan!
So, changing the topic slightly, as I mentioned earlier, I started my first year of uni last year. I’m studying for a Batchelor of Science in psychology. Which is very interesting, I have always been interested in people so it was the perfect thing to study. However, my true passion is acting, and it has been a long running dream of mine to become an actress/comedian…so keep your fingers crossed for me and maybe you will see me in the west end one day!
Being plant-based gives me so much more full of life and confidence for the future, and it has helped me in so many ways.
Like I said before, I am coeliac, which basically means I am intolerant to gluten. It is something I have suffered from my whole life, but in the last few years I have become less sensitive and can now eat a whole piece of toast without throwing up…yay, congrats to my small intestine! I contribute this to my plant based lifestyle.
Obviously, I love cooking and being in the kitchen. When you spend hours as I do in the kitchen, you find creative ways to keep yourself creative. Often I will spend hours making something so to liven things up a bit; I love listening to music and dance along to it!
Obviously, I love cooking and being in the kitchen. When you spend hours as I do in the kitchen, you find creative ways to keep yourself creative.
Dancing also happens to be another passion of mine, but my so called kitchen dancing is not exactly graceful, so I get a lot of funny looks when I get caught…but who cares right? The music I tend to listen to while cooking is ABBA, Barbra Streisand, and musical soundtracks…yes, I am 19 (not 62)! More often, however, I listen to audio books. I love them. I would highly recommend the Harry Potter series narrated by Stephen Fry.
Anyway back to music…I mentioned I love listening to Barbra Streisand just because she is (and this is a fact) the best singer EVER! She also happens to be one of my favourite actresses along Meryl Streep and Jennifer Saunders. Now when I mention these names a few people have asked me who Barbra Streisand and Meryl Streep are (if you don’t know, please look them up before talking to me to avoid a very long lecture!) but ever fewer people seem to know who Jennifer Saunders is! Well, she is an incredibly funny British comedian and an amazing actress. She is probably most famous for writing and starring in the series Absolutely Fabulous…she’s Edina…the ginger one, sweetie (that’s an ab fab referenceJ ). Or most people know who I mean when I say she was the Fairy Godmother in Shrek.
“The music I tend to listen to while cooking is ABBA, Barbra Streisand, and musical soundtracks…yes, I am 19 (not 62)! More often, however, I listen to audio books. I love them. I would highly recommend the Harry Potter series narrated by Stephen Fry.”
I’ll tell you something; I had never been more excited to cook. In my years of cooking my entire life, I have never been as enthusiastic as now, since I am eating plant-based. It has opened up a whole new realm of experimenting, and I just find it fascinating!
Find me on Instagram at @mollycular_gastronomy
I would genuinely love to hear from you! Also about the name, it is a pun because my name is Molly and you know molecular gastronomy is a thing…it came to me one morning in the shower…I thought it was funny.
If you would like to contact me, my email address is email@example.com. Or you can contact me via my blog which is called; you will never guess it; www.mollyculargastronomy.com.