Whenever we have leftovers, Crispy Sushi Rice for breakfast is where it’s at. Crack a couple eggs, add hot sauce, scallions, and enjoy!
We like to think of this as a meatless Hawaiian-style breakfast. Traditionally, you would be served the same ingredients topped with fried Spam. That can easily be added, so feel free to adjust to your own liking. Per the usual, my recipes are typically made up with what I have on hand… other tasty ideas to add include fresh herbs, roasted pineapple chunks, seaweed, or charred cabbage. We enjoy breakfast all times of the day. If you do too, make sure to check out these Crostini’s with Egg and Avocado, my Eggs in Purgatory Skillet, and this Fully Loaded Sausage Shakshuka.
INGREDIENTS FOR THIS RECIPE:
Our little fam loves eggs. Whether it be Miso-Spiked Egg Salad, mixed with Sweet Potatoes for Deviled Eggs, or even hard-boiled and served over this Jalapeño Savory Oatmeal with Maple Bacon… they’re all tasty choices. Here’s what you’ll need for this breakfast show-stopper:
- Toasted Sesame Oil
- Leftover Sushi Rice
- Gochujang Hot Sauce (or whichever condiment you enjoy)
- Sliced Green Onions
- Freshly Sliced Jalapeños
- White Sesame Seeds
The rice takes between 5 – 10 minutes to toast in the skillet. As much as you might want to constantly stir, let it sit for a few minutes to get crispy on one side before flipping over. This is the key to perfectly crunchy magic.
ONE PAN PLAN:
I’m all about saving time on dishes… equally as much as not letting leftovers go to waste. I made this rice the night before to go alongside Chicken Lettuce Wraps with Homemade Peanut Sauce (recipe coming soon!). Sushi rice is pretty simple. Plus, the flavor combination really jazzes things up! It reheats wonderfully, so make a batch at the beginning of the week and use it with eggs for breakfast, inside an Asian-style burrito for lunch, or served with Air Fryer Chicken Katsu for dinner.
TO MAKE THE SUSHI RICE:
You’ll need the following ingredients:
- 1-3/4 cups Water
- ¼ cup Rice Vinegar
- 2 cup Short Grain Rice
- 1 tsp. Kosher Salt
- 2 tsp. Granulated Sugar
- Rinse the rice in cold water in a large fine mesh strainer for 1 – 2 minutes. Or until the water runs clear. Drain well.
- Bring water and rice vinegar to a boil in a large stockpot. Carefully add the rinsed rice, sugar and salt and cook according to the packaged directions. About 20 minutes, or until the liquid is absorbed.
- Enjoy immediately or allow to cool, then set in a covered refrigerator container overnight.
MORE RICE RECIPES:
- Mexican Rice Casserole With Ground Beef
- How To Make Spanish Rice at Home
- Savory And Spicy Nigerian Jollof Rice
- How To Make Chimichurri Peruvian Rice
- Red Rice Skillet With Sausage, Peppers, And Onions
- Roast Beef Sandwich-Sushi On Crispy Rice Cakes
- 1 tbsp. Toasted Sesame Oil
- 1 cup Leftover Sushi Rice
- 2 Eggs
- 1 tbsp. Gochujang Hot Sauce (or favorite hot sauce)
- 2 tbsp. Sliced Scallions
- ½ Fresh Jalapeño, sliced
- 2 tsp. White Sesame Seeds
- Salt, to taste
- *See notes above on how to make Sushi Rice
- Pour the sesame oil in a large skillet over medium-high heat. Add the rice and stir to coat.
- Let the rice to sit, unstirred, for 4 - 5 minutes to allow it to crisp on the bottom. Then toss and create two wells for the eggs.
- Crack the eggs into the wells and cover for 2 - 3 minutes, or until the whites are set but the yolks are still runny.
- Top with gochujang hot sauce, scallions, jalapeño slices, sesame seeds, and a touch of salt. Enjoy immediately.
NOTES ON THIS RECIPE:
- This recipe can be made with regular leftover rice, if preferred. I personally like the caramelization that comes together with the addition of the sugar in sushi rice.
- Cook the eggs according to what you enjoy most. I like mixing the runny yolks into the rice, but this would taste great with scrambled or over-hard.
- We’re heat lovers, so the addition of gochujang hot sauce + fresh jalapeños are a must. If you’re palate likes a more mild flavor, simply leave those out or serve them on the side.
PIN THIS FOR LATER: