Breakfast Sushi with Bacon, Egg, and Cheese

One of the best dishes of New York's breakfast culture is bodega beck, or bacon, egg, and cheese. This sandwich, whether in the form of a roll or bagel, is usually a gift of fate wrapped in foil, bought on the road on the cheap. They fight hangovers, fill your stomach, and taste like hell no matter how shitty they were cooked. The only downside to BECs is that they resemble an intestinal bomb. You don't want to do hot yoga after breakfast.Roll BEC maki solves this problem. By replacing sushi rice with bread and making a puffy tamagoyaki, you can get the basic flavor characteristics of bacon and still stay fresh enough to eat it all day.Ingredients for maki rolls with bacon, egg and cheese
Prepare the rice according to its packaging. While they're cooking, combine the caper pickle, sugar, and rice wine vinegar. Once the rice is cooked, place it in a glass or wooden bowl and sprinkle with the caper mixture, stirring the rice until it is evenly distributed. Set them aside, covering them with a damp paper towel.Combine all the topping ingredients in a skillet and cook over medium heat until fragrant, then set aside.Combine the ingredients with the egg and beat vigorously until smooth. Brush with oil and preheat a tamago pan over medium-high heat, or just use a non-stick skillet if you don't care about authenticity. Add just enough egg mixture to cover the mold, and let it warm up too. Remove the pan from the heat, and then use chopsticks or a spatula to place a very thin omelet on one side of the pan. Add more egg mixture, and then lift the folded omelet slightly so that the egg mixture soaks it. Put it back on the fire and repeat the process, turning it in the opposite direction. If they don't taste good, that's fine, you're not a very experienced Japanese chef, and neither am I. The main thing is that there is a lot of egg dough and it does not burn. You can just beat the eggs if you want, but that's not what I'm here for. After all the eggs are used, set the omelet aside, let it cool down a little and cut it into cubesPrepare the roll: place a piece of nori on top of the sushi mat. Moisten your hands and spread the rice evenly over the nori. Turn the roll over and place the bacon, egg sticks and cheese in the center of the roll. Roll up and fry. Cut the roll into 6 or 8 pieces and sprinkle the " all " filling on top.You won't need soy sauce because it's already in the egg. Eat it and feel great.