Chef reveals controversial ingredients to make sushi ahead of International Sushi Day… for breakfast!

With International Sushi Day on June 18th, expert sushi chef Atsuko Ikeda, working with Japanese food brand Yutaka, has revealed the unexpected ingredients she claims to make a delicious sushi roll… for breakfast! A tasty treat? Or a controversial creation? 

This unique sushi treat is made with the core ingredients from your traditional English breakfast, but most households have yet to use them in sushi. However, Atsuko says that scrambled eggs, sausage, and bacon are perfect for sushi rolls whether you’re looking for breakfast, lunch, or dinner. 

Could this be the newest recipe to add to your brunch?  

A plate of sushi with sauce and beans

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Image Credit: Yutaka and Atsukos Kitchen

Atsuko’s English Breakfast Futomaki Roll is filled with scrambled eggs, sausage, bacon, tomato, and fried mushrooms. 

According to Atsuko, “This English Breakfast Futomaki is a fun fusion of a classic English breakfast and traditional sushi techniques. The egg and sausage add a unique flavour profile to the sushi,” she explains. “If you enjoy the crunch of crispy onions with inside-out rolls, you’ll love this crispy bacon!” 

Beyond the taste, this twist on a classic is perfect for those looking to explore sushi in a new way or for those who prefer not to eat raw fish. 

Atsuko shares, “It’s an accessible dish for both sushi novices and enthusiasts alike. This is great to get you started on your sushi journey. You could then try an authentic sushi recipe, like a tempura prawn hosomaki! Homemade sushi is such fun and creative food that uses simple Yutaka ingredients from the supermarket; there’s no limit to new creations.” 

Will you celebrate International Sushi Day with your own twist on sushi? Here are Atsuko’s top tips for rolling sushi – perfect every time!

Video Credit: Yutaka and Atsukoskitchen 

Atsuko’s Recipe for the Perfect English Breakfast Futomaki Roll

Ingredients (for 2 large rolls): 

  • 450g seasoned sushi rice 
  • 2 sheets nori 
  • 2 sausages 
  • 2 slices of bacon 
  • 4 chestnut mushrooms, sliced 
  • 8 baby plum tomatoes, halved lengthwise 
  • 2 large eggs 
  • 60g fresh spinach 
  • Salt and pepper 
  • Vegetable oil 


1. Cook the Bacon and Sausages:
Heat a large frying pan over medium heat and add a little oil. Cook the 

sausages for about 10-15 minutes, turning occasionally until golden brown and cooked through. In the same pan, cook the bacon until it is crispy, about 5-7 minutes. Remove from the pan and set aside. 

2. Cook the Mushrooms, Spinach and Tomatoes:
In the same pan, add a little oil. Add the sliced mushrooms and cook for 

about 5 minutes until they are tender and browned. Season with salt and pepper. Blanch the spinach for a minute, then soak it in a bowl of cold water to stop cooking. Drain well and squeeze the spinach to get rid of all the water. Place the halved tomatoes in the pan, cut side down. Cook for 2-3 minutes until they are slightly softened and browned. Remove from the pan and set aside. 

3. Cook Scrambled Eggs:
Crack the eggs into a bowl, add salt and pepper, and whisk until combined. 

Pour into a non-stick pan with a little oil and cook over low heat, stirring 

gently until just set. Remove from the pan and set aside. 

4. Prepare the Rice: 

Prepare your sushi rice as per the instructions on the packet. 

5. Assemble the Futomaki: 

Place a sheet of nori on the bamboo mat, rough side up. Wet your hands with water to prevent the rice from sticking. Spread half of the sushi rice evenly on the nori, leaving a 3 cm blank space at the back edge to seal the roll. Place the fillings in the centre: halved sausages, bacon, mushrooms, scrambled eggs, spinach, and tomatoes. 

6. Roll the Futomaki: 

Hold the bamboo mat and nori with rice, fold the near edge of the nori towards the edge of the rice, but leave the blank space of nori. Carefully handle the fillings to keep them in the centre of the roll, then press the rice along the bamboo mat. 

Unroll the mat, then use it to roll the rest of the nori. 

Place the nori’s blank space (the opening) down to seal the roll. Let it sit for 3 minutes to set. 

7. Cut the Roll: 

Wipe a knife with a wet towel to cut the roll into 8 pieces. This helps to cut the roll cleanly. 

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