Egg and Avocado Breakfast Sushi Rolls

Quick Recipe Version (TL;DR)

• Yield: 4 servings, 4 rolls, about 32 pieces
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes, including rice cooling

Quick Ingredients

• Rice: 1 1/2 cups sushi rice, 1 3/4 cups water, 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon fine sea salt
• Egg: 4 large eggs, 2 tablespoons whole milk, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 tablespoon unsalted butter
• Rolls: 4 full sheets nori, 1 large avocado, 4 ounces smoked salmon, 1/2 English cucumber, 2 tablespoons toasted sesame seeds
• For serving: 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon rice vinegar, optional wasabi and pickled ginger

Do This

• 1. Rinse 1 1/2 cups sushi rice until the water runs mostly clear, then cook with 1 3/4 cups water for 18 minutes and rest 10 minutes.
• 2. Warm 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt until dissolved; fold into the hot rice and cool to about room temperature, 70°F to 75°F.
• 3. Whisk 4 eggs with milk, soy sauce, and sugar; cook in butter over medium-low heat until just set, about 4 minutes, then slice into strips.
• 4. Slice avocado and cucumber into thin strips; cut smoked salmon into roll-friendly ribbons.
• 5. Spread rice over nori with damp fingers, sprinkle sesame seeds, then layer egg, avocado, smoked salmon, and cucumber across the lower third.
• 6. Roll tightly using a bamboo mat or clean towel, seal the edge with water, and rest seam-side down for 5 minutes.
• 7. Slice each roll into 8 pieces with a damp sharp knife and serve with the soy-sesame dipping sauce.

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Why You’ll Love This Recipe

• It feels special but stays simple: The ingredients are easy to find, and the rolling method is very forgiving once the rice is ready.
• Fresh, creamy, savory, and satisfying: Soft egg, buttery avocado, crisp cucumber, and smoky salmon make every bite balanced.
• Perfect for brunch or meal prep: Make the rice and fillings ahead, then roll in the morning for a playful breakfast spread.
• Easy to customize: Keep it vegetarian with cucumber and cream cheese, or add smoked salmon for a classic brunch flavor.

Grocery List

• Produce: 1 large ripe avocado, 1/2 English cucumber, optional scallions, optional pickled ginger
• Dairy: 4 large eggs, 2 tablespoons whole milk, 1 tablespoon unsalted butter
• Pantry: 1 1/2 cups sushi rice, 3 tablespoons rice vinegar, 1 tablespoon plus 1 teaspoon granulated sugar, 1 teaspoon fine sea salt, 4 nori sheets, 3 tablespoons soy sauce, 2 teaspoons toasted sesame oil, 2 tablespoons toasted sesame seeds, optional wasabi
• Seafood: 4 ounces sliced smoked salmon

Full Ingredients

For the Sushi Rice

• 1 1/2 cups sushi rice or short-grain Japanese rice
• 1 3/4 cups cold water, plus more for rinsing
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt

For the Soft Breakfast Egg

• 4 large eggs
• 2 tablespoons whole milk
• 1 teaspoon soy sauce
• 1 teaspoon granulated sugar
• 1 tablespoon unsalted butter

For the Rolls

• 4 full sheets nori, shiny side down when rolling
• 1 large ripe avocado, peeled, pitted, and sliced into 1/4-inch strips
• 4 ounces sliced smoked salmon, cut into long ribbons
• 1/2 English cucumber, cut into 1/4-inch matchsticks
• 2 tablespoons toasted sesame seeds
• 1 tablespoon water, for sealing the nori edges

For Serving

• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon thinly sliced scallions, optional
• Wasabi, optional
• Pickled ginger, optional

Step-by-Step Instructions

Step 1: Rinse and cook the sushi rice

Place 1 1/2 cups sushi rice in a fine-mesh sieve or bowl. Rinse under cold water, gently swishing the rice with your fingers, until the water runs mostly clear, about 2 to 3 minutes. Drain well for 5 minutes.

Add the rinsed rice and 1 3/4 cups cold water to a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then immediately reduce the heat to low. Cover and cook for 18 minutes. Do not lift the lid while it cooks. Remove the pan from the heat and let the rice rest, still covered, for 10 minutes.

Step 2: Season and cool the rice

While the rice rests, combine 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon fine sea salt in a small microwave-safe bowl or saucepan. Warm for 20 to 30 seconds in the microwave, or over low heat for about 1 minute, just until the sugar and salt dissolve. The mixture does not need to boil.

Transfer the hot rice to a wide bowl. Drizzle the seasoned vinegar over the rice and use a rice paddle or spatula to gently fold and slice through the grains rather than mash them. Spread the rice slightly in the bowl and let it cool for 15 minutes, or until it reaches about room temperature, 70°F to 75°F. Warm rice can make the nori soft, so give it time to cool.

Step 3: Make the soft egg strips

In a bowl, whisk together 4 large eggs, 2 tablespoons whole milk, 1 teaspoon soy sauce, and 1 teaspoon sugar until smooth. Place a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Let the butter melt and foam gently, but do not let it brown.

Pour in the egg mixture and cook for 3 to 4 minutes, gently pulling the edges toward the center with a spatula as they set. Keep the heat low so the eggs stay tender. When the eggs are softly set, glossy on top, and reach 160°F in the thickest part, slide the egg round onto a cutting board. Let it cool for 3 minutes, then cut it into 1/2-inch-wide strips.

Step 4: Prepare the avocado, cucumber, salmon, and sauce

Slice the avocado into 1/4-inch strips. Cut the English cucumber into 1/4-inch matchsticks; if the cucumber is very watery, pat it dry with a clean towel. Cut the smoked salmon into long ribbons so it lays neatly inside the rolls.

For a quick dipping sauce, stir together 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, and 1 teaspoon rice vinegar in a small bowl. Add 1 teaspoon thinly sliced scallions if you like a fresh onion note.

Step 5: Set up your rolling station

Place a bamboo sushi mat on your work surface. If you do not have one, use a clean kitchen towel topped with a sheet of parchment paper. Keep a small bowl of water nearby for dampening your fingers and sealing the nori. Place 1 nori sheet on the mat with the shiny side facing down and the long edge closest to you.

With damp fingers, spread about 3/4 cup seasoned rice evenly over the nori, leaving a 1-inch border along the top edge. Sprinkle 1/2 tablespoon toasted sesame seeds over the rice. Press lightly so the rice holds together, but avoid compacting it too much.

Step 6: Fill and roll

Arrange one-quarter of the egg strips across the lower third of the rice. Add one-quarter of the avocado slices, one-quarter of the smoked salmon, and one-quarter of the cucumber matchsticks in a tidy line beside or on top of the egg. Try not to overfill; a modest filling line makes the roll easier to close.

Lift the edge of the mat closest to you and roll it up and over the filling, using your fingers to tuck the fillings in as you go. Apply gentle, even pressure to shape the roll into a firm cylinder. Continue rolling toward the uncovered nori border. Lightly dampen the bare nori edge with water, then finish rolling to seal. Place the roll seam-side down and repeat with the remaining nori, rice, and fillings.

Step 7: Rest, slice, and serve

Let the finished rolls rest seam-side down for 5 minutes. This helps the nori seal and makes slicing cleaner. Use a very sharp knife dipped in water, wiping the blade clean between cuts. Slice each roll in half, then slice each half into 4 pieces, for 8 pieces per roll.

Arrange the breakfast sushi on a platter cut-side up so the soft yellow egg, pale green avocado, crisp cucumber, and coral smoked salmon are visible. Serve immediately with the soy-sesame dipping sauce, plus optional wasabi and pickled ginger.

Pro Tips

• Keep your hands damp, not wet: Damp fingers prevent rice from sticking, but too much water can make the nori soggy.
• Cool the rice before rolling: Aim for 70°F to 75°F. Hot rice softens nori quickly and can warm the avocado and salmon.
• Do not overfill the roll: A thinner line of fillings gives you a tighter, prettier sushi roll.
• Use a sharp damp knife: Dip the blade in water and wipe it clean after every few cuts for neat slices.
• Serve soon after rolling: The texture is best when the rice is tender, the nori is still slightly crisp, and the avocado is fresh.

Variations

• Vegetarian breakfast roll: Skip the smoked salmon and add 2 ounces cream cheese cut into thin strips, extra cucumber, and a sprinkle of everything bagel seasoning.
• Spicy brunch roll: Add 2 tablespoons mayonnaise mixed with 1 teaspoon sriracha inside the roll or drizzle it lightly over the sliced pieces.
• Extra-protein roll: Add 1/2 cup cooked crumbled breakfast sausage or turkey sausage, cooled and patted dry, in place of the smoked salmon.

Storage & Make-Ahead

These breakfast sushi rolls taste best within 1 hour of rolling. If needed, cover the sliced rolls with plastic wrap and refrigerate for up to 8 hours, but note that the rice will firm up and the nori will soften. For the best make-ahead plan, cook and season the rice up to 1 day ahead, cool it completely, and store it covered in the refrigerator. Rewarm the rice gently in the microwave in 15-second bursts until just pliable, then cool to 70°F to 75°F before rolling. The egg strips can be cooked up to 2 days ahead and refrigerated in an airtight container. Slice the avocado just before assembling to keep it bright and creamy.

Nutrition (per serving)

Approximate nutrition per serving, based on 1 roll or 8 pieces with smoked salmon and dipping sauce: 455 calories, 17 g protein, 59 g carbohydrates, 17 g fat, 4 g saturated fat, 205 mg cholesterol, 5 g fiber, 6 g sugar, and 1,020 mg sodium. Nutrition will vary depending on the brand of smoked salmon, soy sauce, nori, and rice used.