- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- 678
- Protein
- 50g
- Carbs
- 47g
- Fat
- 32g
Get ready
Ingredients
For the rice
- 100 g sushi rice
- 120 ml water
- 1 tbsp soy sauce
- 80 g cherry tomatoes halved
- Pinch of salt
For the bacon and eggs
- 100 g back bacon
- 4 eggs
- ½ tbsp butter
- Salt and black pepper
- 1 slices American cheese
To serve
- 1 spring onions sliced
- Sriracha or ketchup
Cook
Method
- Rinse the sushi rice under cold water until it runs clear, then drain well. Add the rice, water, soy sauce, and cherry tomatoes to a small saucepan. Bring to a boil, cover with a tight lid, reduce the heat to low and cook for 12 minutes. Turn off the heat and leave to steam for another 12 minutes.
- While the rice cooks, crisp the back bacon in a hot pan until deeply golden, then set aside. In the same pan, melt the butter over medium heat. Beat the eggs with a little salt and pepper, then pour them in. Let the edges just begin to set, then keep gently twisting and guiding the egg inward so it folds onto itself while the top stays runny, creating a soft “volcano” omelette.
- Fluff the rice and divide into bowls. Lay a slice of American cheese on each mound of hot rice so it softens. Top with the runny omelette and the crispy bacon. Finish with sliced spring onions and either sriracha or ketchup.