Breakfast Sushi
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
50 Bananas, whole, peeled
1 ½ quarts + ¼ cup (6 ¼ cups total) Nut or seed butter
3 ⅛ cups Granola, prepared
50 Whole grain rich tortillas, 1 ounce grain equivalent
Servings: 100
Ingredients
100 Bananas, whole, peeled
3 quarts + ½ cup (12 ½ cups) Nut or seed butter
1 ½ quarts + ½ cup (6 ½ cups) Granola, prepared
100 Whole grain rich tortillas, 1 ounce grain equivalent
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Spread 2 tablespoons of nut/seed butter on each tortilla.
2. Sprinkle 1 tablespoon of granola over the nut/seed butter.
3. Place one whole peeled banana at the end of the tortilla and roll the banana in the tortilla.
4. With a sharpened knife, cut the tortilla into five to six 2-inch pieces, resembling sushi rolls.
Serving information
Each sushi roll provides 1 meat/meat alternates, 1 ounce grain equivalents and ½ cup fruit.
Nutrition information per serving
Calories: 432 Total Fat: 21g Saturated Fat: 5g Monounsaturated Fat: 10g Polyunsaturated Fat: 5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 53g Fiber: 9g Total Sugar: 20g Protein: 13g Sodium: 310mg Vitamin A: 32μg Vitamin C: 11mg Calcium: 108mg Iron: 2mg Folate: 165μg
