Do you even brushi, bro? As in, have you experienced the magic and wonder of homemade breakfast sushi? Nah? OK, here’s your chance to come correct on June 18, International Sushi Day. Roll like a pro with these easy-to-follow homemade sticky-rice breakfast masterpieces, and invite your whole crew for a DIY-sushi party. Whether your friends are craving the crunch of fruity granola or the heat of a spicy ham sandwich, our menu offers Instagram-worthy options, deliciously crafted with breakfast food flavors to please all. No soy sauce needed, but please do pass the syrup. 

Breakfast Sandwich Sushi Roll

Forget the bread—wrap your ham and tots in a thin egg wrap. Here, Sriracha-amped avocado subs in for wasabi.



  1. Melt ½ tablespoon butter in a large skillet over medium heat. Whisk salt and pepper into the eggs and pour the mixture into the hot skillet. Swirl the pan over the heat until the eggs are spread evenly in the pan like a thin omelet. Cook for 1 minute, flip and continue cooking for 30 seconds. Remove from heat and slide the egg out of the pan onto a sushi-rolling mat.

  2. Place tater tots in the center of eggs and carefully roll egg up. Wrap ham slices around the “sushi roll.” Melt the remaining ½ tablespoon butter in the same skillet and cook the roll until golden brown on all sides.

  3. Remove the roll from pan, cool for 2 minutes, and then slice into 6 pieces. Top with spicy Sriracha ketchup and mashed avocado and relish the deliciousness that is the breakfast sandwich sushi roll.

5-Ingredient Chocolate Banana Bites

Dessert for breakfast? Who are we to argue? You’re only 10 minutes away from devouring this sweet-and-salty treat. No bamboo mat required.



  1. In the microwave, melt semisweet chocolate chips in short intervals of 15 seconds, stirring in between. Keep going until they're all melted down, but don’t burn the chocolate. Trust us on this—it’s worth the extra effort.

  2. Dip half the banana lengthways in melted chocolate and top with pistachios, hemp hearts, and a pinch of salt.

  3. Wait for the chocolate to harden. If you’re impatient (us, too), place the banana in the freezer for 10 minutes.

  4. Chop and chomp.

Granola Parfait Frushi Roll

Rich, creamy yogurt pairs with granola for a power-packed breakfast. Thinly sliced kiwi and strawberries create a beautiful wrapper around the rice.



  1. Place the cooked sushi rice on the edge of a sushi roll mat closest to you. Evenly press rice into a rectangle, about 8x4 inches. Don’t worry if it’s not exact—a little more or a little less won’t hurt anyone.

  2. Combine the granola and greek yogurt in a small bowl and spread evenly over the rice, lengthways.

  3. Lift one of the longer edges of your mat, and roll the rice and granola into a sushi roll like shape. If it doesn’t go as planned, no judgements here; sushi isn’t easy to make.

  4. Alternate kiwi and sushi slices around the outside of the roll, place the sushi mat or plastic wrap over the roll and press the fruit firmly to stick.

  5. Slice it up and eat it up.

Bagel with Cream Cheese and Lox

Mimic the look of a classic New York breakfast, minus the carb coma that usually ensues.



  1. Place cooked sushi rice into 2 mini doughnut molds and then carefully flip the tray to retrieve your “bagels.”

  2. Spread the bottom half with cream cheese, top with smoked salmon, capers, and top half of the bagel. Sprinkle toasted and black sesame seeds over top of the bagel.

  3. Eat with your hands.

Watermelon “Tartare”

Everything isn't always what it seems. It looks just like tuna, but it’s not. Ain’t nothing fishy about this vegan-friendly watermelon alternative.



  1. Stir together first five ingredients in a mixing bowl.

  2. Working with 2 tablespoons sushi rice at a time, form rice into rectangles and top with 1 tablespoon of watermelon mixture.

  3. Sprinkle with sesame seeds and serve.