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Breakfast for One

Breakfast Rice Sandwich

A seaweed and rice sandwich inspired by onigirazu, layered with egg, avocado, ham, and tangy quick-pickled cucumbers — a fresh, satisfying no-roll wrap with a fun fold.
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Yield: 1 Serving
Total Time: 20 minutes

Ingredients
  

Quick-Pickled Cucumbers (5-6 servings)
  • 3 mini cucumbers
  • ¼ cup rice vinegar or apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
Egg Sheet
  • 1 egg
  • A dash of soy sauce
  • Vegetable oil for cooking
For Assembly
  • ½ cup steamed rice room temperature
  • 1 seaweed sheet
  • 2 slices deli ham
  • ½ avocado
  • Sesame oil
  • Sesame seeds
  • Salt

Instructions

  • Start by making the quick-pickled cucumbers — pour hot brine over cucumber sticks and refrigerate while you prepare everything else.
  • Cook the egg sheet by whisking egg with soy sauce, spreading it thin in a nonstick pan, flipping briefly, then trimming into a square.
  • Slice the avocado and trim the ham into squares.
  • Cut a slit from the bottom edge of the seaweed sheet to the center, then arrange each filling in a quadrant — egg, avocado, seasoned rice with ham, and pickled cucumbers.
  • Fold the sections over each other clockwise to form a compact wrap and serve immediately.

Watch the Recipe

Notes

The four-quadrant fold is easier than it looks — watch the video for a clear visual. Serve right away since the seaweed softens quickly once it's assembled. The pickled cucumber recipe makes enough for 5–6 servings, so keep the rest in the fridge for the week — they're great on rice bowls and sandwiches too.