Gluten-Free Tamago Sushi

Delight in the delicate flavors of traditional Japanese cuisine with this Gluten-Free Tamago Sushi recipe. Crafted with a fluffy rolled egg omelet, seasoned sushi rice, and a strip of nori to hold it all together, this dish is as picturesque as it is delicious. Perfect for those seeking gluten-free alternatives, the recipe features gluten-free soy sauce for authentic yet allergen-friendly seasoning. A touch of sugar, mirin, and rice vinegar adds balance, creating the perfect harmony of sweet and savory notes. With a simple cooking technique that uses a rolled omelet method, this sushi is both approachable for beginners and impressive for entertaining. Serve these bite-sized beauties with extra gluten-free soy sauce for dipping, and enjoy a restaurant-worthy experience at home.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 large Eggs
• 2 tablespoons Sugar
• 1 teaspoon Gluten-free soy sauce
• 1 teaspoon Mirin
• 2 cups Cooked sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar (for rice seasoning)
• 0.5 teaspoon Salt
• 1 sheet Nori (seaweed sheets)
• 1 teaspoon Avocado oil or vegetable oil

Directions

Step 1

In a medium bowl, whisk together the eggs, 2 tablespoons sugar, 1 teaspoon gluten-free soy sauce, and 1 teaspoon mirin until well combined and smooth.

Step 2

Heat a rectangular or non-stick skillet over medium-low heat and lightly coat with avocado oil or vegetable oil.

Step 3

Pour a thin layer of the egg mixture into the skillet, tilting to spread evenly. Cook until just set, then roll the egg layer to one side of the skillet using a spatula or chopsticks.

Step 4

Add a little more egg mixture to the empty part of the skillet. Lift the rolled egg slightly so the new layer can run under it. Cook until set, then roll the egg over the new layer. Repeat until all the egg mixture has been used and you have a rolled omelet.

Step 5

Remove the rolled omelet from the skillet and let it cool slightly. Slice into 8 equal pieces.

Step 6

In a small saucepan, mix the rice vinegar, 1 tablespoon sugar, and salt. Heat gently until the sugar dissolves, then remove from heat.

Step 7

Transfer the cooked sushi rice to a large bowl and gently fold the vinegar mixture into the rice using a cutting and folding motion. Let the rice cool to room temperature.

Step 8

Cut the nori sheet into thin strips, approximately 1 inch wide and 4 inches long.

Step 9

With wet hands, form the seasoned sushi rice into 8 small, oblong mounds.

Step 10

Place a slice of tamago (rolled omelet) on top of each rice mound. Wrap a strip of nori around the middle of the tamago and rice to hold them together. Seal the nori strip by moistening the edge with a little water.

Step 11

Serve immediately with gluten-free soy sauce for dipping, if desired.

Nutrition Facts

Serving size	686.2 grams (686.2g)

Amount per serving	% Daily Value*
Calories	1021

Total Fat 24.60g	32%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 0.00g
Cholesterol 744mg	248%
Sodium 1791mg	78%
Total Carbohydrate 157.30g	57%
Dietary Fiber 1.40g	5%
Total Sugars 41.50g
Protein 35.40g	71%

Vitamin D 164IU	820%
Calcium 157mg	12%
Iron 5mg	25%
Potassium 450mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 14.3%

Carbs: 63.4%