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Posted on May 22, 2015 | 2 comments

Breakfast Sushi

Breakfast Sushi


When your family is on an elimination diet, it can be a real struggle (and that’s putting it nicely) to find foods they A) Can Eat, and B) Want To Eat. Those are generally mutually exclusive, especially with children. And husbands. And selves (oh, carne asada fries, I miss you so).

This was a breakfast collaboration between my sushi-loving kid and me this morning. You can make it all yourself, or let the kiddos rip up the seaweed themselves and have at it. Do-It-Yourself food of any kind wins with kids. And husbands. And selves (less work for me!).

Prepare this at your breakfast bar – call it a sushi bar – and it will be even more fun!


These are the ingredients. Nori, Lox, and Avocados. There’s your tri-cultural language lesson for the day.

DSCN0405 DSCN0407 DSCN0409

[Imagine a picture of an English cucumber here. This is a wonderful suggestion from my sous chef, age 6, who loves cut sushi rolls and thought this would add an authentic touch. It would also add a nice crunch and freshness to the rich fish and avocado. Good idea, kid.]


First, tear your nori sheets into strips, before your hands get all avocado-y. This is where the kids can really get into it.



Next, slice up your avos.



Grab a piece of lox.



If there’s a skinnier end, use it to wrap around the hollow of the avocado (where the pit was). You’ll get a tighter roll if you fill up that hollow.



Roll all the way up.

It would be good, just like that: Instead of going the seaweed route, imagine a caper or two sitting in there…and a squeeze of lemon…maybe a sliver of red onion…mmmm.



Back to the sushi!

Place your wrapped avo (and cucumber matchsticks) on the end of a nori strip. And roll it up!



Et voila! Or, whatever the Japanese equivalent of Et voila! is.



Slice the rolls in half and you’ll have a cut roll of Breakfast Sushi!



In the true spirit of collaboration, Cute Banker has also weighed in on this recipe. He suggests making one big roll with an intact sheet of nori, then slicing it into pieces like they do at the sushi bar. I’m going to say that might be okay if you want to do it that way…you know, quickly and efficiently and all that stuff that comes in handy on a Monday morning. If your kids want the fun of ripping into the seaweed, and you can handle the potential mess, go that way.

Up to you!

Breakfast Sushi
Prep time
Total time
Satisfying no-cook breakfast that happens to be free of common allergens.
Recipe type: Breakfast, GF/DF/EF/SF/NF/PF
Cuisine: Recipe for Kids to Do
Serves: 4 servings
  • 1 pack nori sheets (sushi roll seaweed)
  • 2 4-oz. packs pre-sliced lox (smoked salmon)
  • 2 avocados
  • 1 English cucumber
  1. Tear each nori sheet into three strips. (Alternatively, leave sheet intact and proceed with one big roll - just slice up at the end).
  2. Halve and slice avocado lengthwise. Slice each half into 5 pieces.
  3. Wrap one piece of lox around each slice of avocado (use two slices of avo, if small). Wrap the narrowest end of the lox around center of avo (where the pit was).
  4. Slice cucumber into matchsticks (don't bother to peel).
  5. Place a few matchsticks and avo wrapped in lox on bottom of nori strip. Roll up.
  6. Slice each roll in two. That gives the look of a cut sushi roll.
  7. Can serve with chunks of tomato and capers mixed with olive oil and good vinegar or lemon juice on the side.



  1. Yum! Wonder if the sous chef would approve of including a tiny bit of radish sliced paper thin on a mandoline.

Thanks for reading. Now, do some writing! Leave a comment!

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