Gluten-Free Tamago Sushi
Delight your taste buds with this Gluten-Free Tamago Sushi recipe, a harmonious blend of sweet and savory flavors crafted into bite-sized perfection. Featuring tender slices of Japanese-style rolled omelet atop seasoned sushi rice, this recipe is entirely gluten-free and ideal for those with dietary restrictions. Made with gluten-free soy sauce, mirin, and a touch of sugar, the tamago achieves a beautifully balanced sweetness, while strips of nori lend an umami-rich finish. Perfect for sushi enthusiasts, this dish delivers traditional flavors with a modern twist, all in just 30 minutes of preparation and cooking time. Serve these elegant sushi bites with gluten-free soy sauce for dipping and enjoy a restaurant-quality dish from the comfort of your home.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Heat a rectangular or non-stick skillet over medium-low heat and lightly coat with avocado oil or vegetable oil.
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.
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.
Remove the rolled omelet from the skillet and let it cool slightly. Slice into 8 equal pieces.
In a small saucepan, mix the rice vinegar, 1 tablespoon sugar, and salt. Heat gently until the sugar dissolves, then remove from heat.
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.
Cut the nori sheet into thin strips, approximately 1 inch wide and 4 inches long.
With wet hands, form the seasoned sushi rice into 8 small, oblong mounds.
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.
Serve immediately with gluten-free soy sauce for dipping, if desired.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 41.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 450 mg | 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.
