Low Fat Tamago Sushi
Delight in the delicate simplicity of Low Fat Tamago Sushi, a healthier spin on the classic Japanese favorite. Featuring fluffy, sweet-savory tamago (Japanese omelet) made with a low-fat twist, paired with perfectly seasoned sushi rice, this recipe offers a guilt-free indulgence in just 30 minutes. Each piece is elegantly secured with a strip of nori for that signature sushi look. The use of mirin, low-sodium soy sauce, and neutral nonstick spray ensures balanced flavor and minimal fat content, making it perfect for lighter sushi nights or clean eating enthusiasts. With easy-to-follow steps and minimal prep, this dish is ideal for beginners looking to recreate authentic sushi at home. Serve it fresh with soy sauce or wasabi for a restaurant-quality experience right in your kitchen!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 teaspoon Granulated sugar
- 1 teaspoon Low-sodium soy sauce
- 1 tablespoon Mirin (low-fat, if available)
- 1 cup Cooked sushi rice
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Salt
- 1 sheet Nori sheets
- as needed Neutral-flavored nonstick spray
Instructions
In a bowl, whisk together the eggs, sugar, soy sauce, and mirin until the mixture is smooth and well combined.
Spray a small non-stick pan lightly with neutral-flavored cooking spray and set it over medium-low heat.
Pour a thin layer of the egg mixture into the pan (just enough to cover the surface) and swirl it around to coat evenly.
Once the egg begins to set but is still slightly wet on top, gently fold the omelet from one side to the other using a spatula, creating a small rectangular roll. Push the roll to one side of the pan.
Add another thin layer of the egg mixture to the pan, letting it flow under the folded omelet. Repeat the folding process until all the egg mixture is used, creating a layered tamago roll. Remove the roll from the pan and let it cool completely.
In a small bowl, mix the rice vinegar and salt, then fold the mixture gently into the cooked sushi rice using a wooden spoon or spatula. Avoid smashing the rice to maintain its texture.
Cut the cooled tamago roll into 6 even slices, approximately 1/2 inch thick.
Cut the nori sheet into thin strips, approximately 1 inch wide and 4 inches long.
With clean, damp hands, shape a small amount of sushi rice (about 2 tablespoons) into an oblong mound. Top the rice mound with a slice of tamago and wrap a strip of nori around the center to secure it. Lightly press the ends of the nori to seal.
Repeat with the remaining ingredients to make additional tamago sushi pieces.
Serve fresh with soy sauce or wasabi, if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 327 mg | 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.
