Dairy-Free Tamago Sushi
Delight your taste buds with this Dairy-Free Tamago Sushi, a modern twist on the classic Japanese favorite! Perfectly seasoned sushi rice pairs harmoniously with the signature sweet-savory layers of tamago made from eggs and unsweetened non-dairy milk, catering to a dairy-free lifestyle without compromising on flavor or authenticity. The tamagoyaki technique creates beautifully rolled, golden omelets that are sliced and perched atop soft rice mounds, secured with strips of nori for the ultimate handheld bite. Ideal for sushi lovers seeking a mindful alternative, this recipe is easy to follow and ready in just 40 minutes. Serve it fresh as an elegant appetizer or light main course, and bring a taste of Japan to your dining table today!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Repeat with the remaining rice and tamago slices. Serve immediately and enjoy your dairy-free tamago sushi!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 27.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 428 mg | 9% | |
*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.
