Low Sodium Tamago Nigiri
Discover the delicious simplicity of Low Sodium Tamago Nigiri, a healthier twist on the classic Japanese egg sushi. This recipe combines the delicate sweetness of tamago—made with fluffy, multi-layered rolled egg—and perfectly seasoned low-sodium sushi rice to create an irresistible bite-sized treat. With just a touch of sugar, rice vinegar, and homemade or store-bought low-sodium mirin, this recipe maintains authentic flavor while catering to low-sodium dietary needs. Perfecting the tamago’s layers takes only a few easy steps using a tamagoyaki pan, resulting in a beautifully golden and tender topping for each sushi rice mound. Garnish your nigiri with optional nori strips for added flair and serve them as a light appetizer or savory snack. Ready in just 30 minutes and ideal for a crowd, Low Sodium Tamago Nigiri offers guilt-free indulgence that’s sure to impress!
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Recipe Information
Ingredients
- 4 large Eggs
- 1.5 tablespoons Mirin (low sodium or homemade low-sodium version*)
- 1 teaspoon Sugar
- 0.5 teaspoons Rice vinegar
- 1.5 cups Cooked sushi rice (low sodium preparation)**
- 1 sheet Nori (seaweed sheets, optional for binding)
- 1 tablespoon Water
- 1 teaspoon Neutral cooking oil (e.g., canola or grapeseed)
Instructions
In a mixing bowl, whisk the eggs until thoroughly combined. To the eggs, add the mirin, sugar, rice vinegar, and water. Whisk again until the mixture is smooth and consistent.
Heat a non-stick tamagoyaki or rectangular pan over medium-low heat and lightly oil it with the neutral cooking oil using a paper towel to ensure even coverage.
Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Let it cook for 1–2 minutes until it is mostly set but not fully cooked.
Using a spatula or chopsticks, gently roll the cooked layer to one side of the pan. Leave the rolled egg on one side.
Add another thin layer of egg mixture to the pan, ensuring it flows under the rolled egg. When it is mostly set, roll the cooked portion again to incorporate the new layer. Repeat this process until all the egg mixture is used up, forming a multi-layered rolled omelet.
Remove the rolled tamago from the pan and allow it to cool slightly. Once cool, slice it into 8 evenly sized pieces.
Using damp hands to prevent sticking, form approximately 2 tablespoons of sushi rice into small, oval-shaped mounds (about the size of your palm).
Place a slice of tamago atop each mound of sushi rice. Optionally, secure the tamago to the rice with a thin strip of nori. Repeat with all slices.
Serve the low sodium tamago nigiri immediately or store in an airtight container in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 14.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 362 mg | 8% | |
*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.
