Cook sushi rice per instructions on packaging. I added a piece of Kombu seaweed in mine for extra flavor.
Once rice is cooked, add in a splash of rice vinegar and mix. Set rice aside in a bowl of ice to cool or place in freezer for 5-10 minutes until cooled off.
While rice is cooling, add breakfast sausage into a skillet and cook through and set aside.
Then add 4 eggs to the skillet and mix them while they cook.
Now it is time to assemble your sushi burrito! Place your seaweed paper down and add a layer of rice. Then add your green of choice (I used a chard leaf but would have used spinach if I had it), followed by your eggs and finally your sausage.
Roll burrito and top with any hot sauce of your choosing!