Tamago Sushi

Experience the delicate simplicity of Japanese cuisine with this Tamago Sushi recipe, a delightful combination of sweet and savory flavors wrapped in an elegant package. This recipe features fluffy, slightly sweet tamago (Japanese-style rolled omelet) nestled atop perfectly seasoned sushi rice, all secured with a strip of umami-rich nori. The tamago is crafted using a traditional folding technique in a non-stick pan, blending ingredients like dashi stock, soy sauce, and mirin for an authentic depth of flavor. Paired with the tangy, vinegar-seasoned sushi rice, each bite is a harmonious celebration of taste and texture. In just 35 minutes, you can create this crowd-pleasing sushi dish that’s perfect for appetizers, bento boxes, or light meals. Serve with soy sauce for dipping and enjoy a taste of Japan at home.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 large Eggs
• 1 tablespoon Sugar
• 1 tablespoon Mirin
• 1 teaspoon Soy sauce
• 2 tablespoons Dashi stock
• 1 cup Sushi rice
• 3 tablespoons Rice vinegar
• 0.5 teaspoon Salt
• 1 tablespoon Sugar (for sushi rice)
• 1 sheet Nori (seaweed sheets)

Directions

Step 1

Begin by preparing the sushi rice. Rinse 1 cup of rice under cold water until the water runs clear. Use a rice cooker or a pot to cook the rice according to package instructions.

Step 2

While the rice is cooking, prepare the tamago (egg mixture). Crack 3 eggs into a bowl and beat them lightly.

Step 3

Add 1 tablespoon of sugar, 1 tablespoon of mirin, 1 teaspoon of soy sauce, and 2 tablespoons of dashi stock to the beaten eggs. Mix thoroughly until all ingredients are well combined.

Step 4

Heat a non-stick pan over medium-low heat and lightly oil it. Pour a small amount of the egg mixture to cover the bottom of the pan. Spread it evenly.

Step 5

Once the egg is almost set, fold it in thirds like a letter and move it to one side of the pan.

Step 6

Add a little more egg mixture to the empty side of the pan, lifting the cooked egg so the raw egg flows underneath. Cook until almost set, then fold again. Repeat until all egg mixture is used. Remove from heat and allow to cool slightly.

Step 7

When the rice is cooked, transfer it to a large bowl. Mix 3 tablespoons of rice vinegar, 0.5 teaspoon of salt, and 1 tablespoon of sugar in a small bowl until dissolved. Pour this vinegar mixture evenly over the rice and cut through the rice with a spatula to combine.

Step 8

Using a sharp knife, cut the nori sheet into thin strips about 1 cm wide.

Step 9

With slightly wet hands, take a small handful of sushi rice (about 20 grams) and form it into an oblong shape (nigiri) about 2 inches long. Repeat to make 8 pieces.

Step 10

Cut the folded tamago into pieces, each about the same size as the rice nigiri.

Step 11

Place one slice of tamago on each rice ball and wrap a nori strip around the middle to secure it. The ends of the nori should meet underneath the rice and stick together.

Step 12

Serve the tamago sushi with soy sauce for dipping and enjoy!

Nutrition Facts

Serving size	464.5 grams (464.5g)

Amount per serving	% Daily Value*
Calories	650

Total Fat 14.90g	19%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 0.00g
Cholesterol 558mg	186%
Sodium 1680mg	73%
Total Carbohydrate 96.20g	35%
Dietary Fiber 1.00g	4%
Total Sugars 33.70g
Protein 25.20g	50%

Vitamin D 123IU	615%
Calcium 99mg	8%
Iron 4mg	22%
Potassium 331mg	7%

*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: 21.6%

Protein: 16.3%

Carbs: 62.1%