Recipe: British Breakfast Maki Roll

Breakfast sushi yutaka

Breakfast sushi yutaka

British Food Inspired Sushi

We love our sushi and when we saw that Yutaka had developed some British/Japanese sushi we had to have a look.

They have created six British sushi recipes including Deep-fried Haggis Onigiri.

The others are:

British Breakfast Maki Roll

Fish & Chip Nigiri

Roast Beef & Yorkshire Pudding Roll

Cream Tea Sushi Scone

Apple Crumble & Custard Roll

Each of the six recipes is a fusion of British and Japanese cuisine and features locally sourced British ingredients.

Here we have their recipe for British Breakfast Maki Roll


British & Japanese Sushi


  • 9 Quails Eggs
  • 125 g Yutaka Sushi Rice
  • 175 ml Water
  • 2 sheets Yutaka Nori
  • 10 slices Streaky Bacon
  • 1 tbs Yutaka Japanese Rice Vinegar
  • 1 Bamboo Rolling Mat


  • Boil quails eggs for 2 mins - 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 mins
  • 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 2 or more slices of cooked bacon lengthways, add layer of eggs, and top with 2 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 8 equal rolls.
  • Try to cut in the middle of each egg so everyone gets a half.
  • Serve with tea, toast and butter.



I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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