British breakfast maki roll

This British breakfast maki roll is a great new breakfast or brunch idea, or a real novelty to serve as an aperitif – with iced tea-based cocktails – if you’re having dinner guests.

If quail eggs aren’t your thing, then you could boil normal eggs and chop them into smaller pieces. Happy rolling!

Ingredients (makes 18)

9 quail eggs

125g Yutaka Sushi Rice

175ml water

2 sheets Yutaka Nori

10 slices streaky bacon

1tbsp Yutaka Japanese Rice Vinegar

1 bamboo rolling mat

Method

Boil quails eggs for two minutes, remove from heat, drain and cover with cold water. Peel and leave to one side.

Prepare sushi rice following instructions on the pack. Once cooked, leave to one side for 30 minutes. Add rice vinegar and mix with wooden spoon.

Fry bacon until crispy, drain on kitchen roll and set aside to cool.

Put nori sheet on rolling mat shiny side down. Spread rice thinly on nori sheet, avoiding the edges. Place two or more slices of cooked bacon lengthways, add layer of eggs, and top with two or more slices of bacon.

Begin rolling the sushi roll by putting fingertips of both hands on top of sushi ingredients to hold in place while keeping thumbs on the back of the bamboo rolling mat nearest you.

Push the mat forward until it surrounds the sushi roll and the top and bottom edges of the nori meet. Roll the sushi mat in a circle around the ingredients. The mat can be used to shape your sushi into a long, round roll, but don’t press too hard.

Place on cutting board. Using a very sharp knife, slice into eight equal rolls. Try to cut in the middle of each egg so everyone gets a half.

Serve with tea, toast and butter.

Recipe courtesy of Yutaka