Dairy-Free Tamago Sushi
Experience the delicate sweetness and umami-rich flavors of Dairy-Free Tamago Sushi, a plant-friendly twist on a classic Japanese delicacy. This recipe combines fluffy, perfectly seasoned sushi rice with a smooth, custard-like tamago made from eggs and creamy non-dairy milk, ensuring a rich, dairy-free bite in every piece. Using the traditional tamagoyaki technique, the egg is layered and rolled to achieve its signature texture, then nestled atop hand-shaped rice and secured with a strip of nori for an authentic sushi presentation. Perfect for sushi lovers seeking a lactose-free option, this recipe is easy to master and makes a stunning addition to any homemade sushi platter. Whether you're hosting dinner or indulging in a solo sushi night, Dairy-Free Tamago Sushi is a delightful, wholesome treat full of comfort and flavor.
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Ingredients
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 Large eggs
- 2 tablespoons Unsweetened non-dairy milk (e.g., almond, oat, or soy milk)
- 1 teaspoon Soy sauce
- 1 tablespoon Sugar (for tamago)
- 1 teaspoon Neutral cooking oil (e.g., grapeseed or vegetable oil)
- 1 sheet Nori (seaweed sheets), cut into strips
Directions
Step 1
Rinse the sushi rice in a fine mesh strainer until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes until the water is absorbed.
Step 2
While the rice is cooking, make the rice seasoning. In a small saucepan, combine rice vinegar, 1 tablespoon sugar, and 0.5 teaspoons salt. Heat over low until the sugar and salt dissolve, then remove from heat.
Step 3
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Let the rice cool to room temperature.
Step 4
In a mixing bowl, whisk together the eggs, non-dairy milk, 1 teaspoon soy sauce, and 1 tablespoon sugar until well combined. Strain the mixture through a fine mesh sieve for a smooth texture.
Step 5
Heat a tamagoyaki or nonstick pan over medium-low heat and lightly grease it with neutral oil. Pour a thin layer of the egg mixture into the pan and spread it out evenly. Once the egg is nearly set, use a spatula to gently roll it toward one side of the pan.
Step 6
Add another thin layer of egg mixture, lifting the rolled portion to let the new layer flow underneath. Once set, roll the eggs again to form a thicker omelet. Repeat the process until all the egg mixture is used and the tamago is fully cooked.
Step 7
Transfer the tamago to a bamboo mat or cutting board and allow it to cool slightly. Then, shape the tamago into a rectangle and slice it into 1-inch wide pieces.
Step 8
Moisten your hands with water to prevent sticking and shape a small amount of rice (about 1 tablespoon) into an oval mound. Place a slice of tamago on top of the rice and secure it with a strip of nori.
Step 9
Repeat with the remaining rice and tamago slices. Serve immediately and enjoy your dairy-free tamago sushi!
Nutrition Facts
| Serving size | 800.9 grams (800.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 696 |
| Total Fat 25.50g | 33% |
| Saturated Fat 6.90g | 35% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 744mg | 248% |
| Sodium 1716mg | 75% |
| Total Carbohydrate 87.80g | 32% |
| Dietary Fiber 1.10g | 4% |
| Total Sugars 25.40g | |
| Protein 30.30g | 61% |
| Vitamin D 173IU | 863% |
| Calcium 198mg | 15% |
| Iron 5mg | 27% |
| Potassium 414mg | 9% |
Source of Calories