Low Sodium Tamago Sushi
Delight in the subtle balance of sweetness and umami with this Low Sodium Tamago Sushi recipe—a healthier twist on a traditional Japanese favorite! Crafted with tender slices of tamago, a delicate Japanese rolled omelet made with eggs, low-sodium mirin, and unsalted dashi stock, this recipe reduces salt without sacrificing authentic flavor. Paired with perfectly seasoned sushi rice and secured with nori strips, each bite delivers a harmonious blend of texture and taste. Ideal for sodium-conscious diets or anyone seeking a lighter, guilt-free alternative, this sushi recipe comes together in just 35 minutes and makes a stunning addition to any meal or gathering. Treat yourself to this homemade masterpiece that combines simplicity, health-conscious ingredients, and irresistible taste!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Sugar
- 1 tablespoon Low-sodium mirin
- 2 tablespoons Unsalted dashi stock
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar (for sushi rice)
- 2 sheets Nori (seaweed) sheets
- 1 teaspoon Water
Instructions
1. Start by preparing the sushi rice. In a mixing bowl, combine 2 cups of cooked sushi rice, 2 tablespoons of rice vinegar, and 1 teaspoon of sugar. Gently fold the mixture until evenly combined, then set it aside to cool.
2. Crack the eggs into a bowl and beat them well. Add 2 tablespoons of sugar, 1 tablespoon of low-sodium mirin, and 2 tablespoons of unsalted dashi stock. Whisk until the mixture is smooth and well blended.
3. Heat a small non-stick frying pan over medium-low heat. Lightly grease the pan if necessary. Pour a thin layer of the egg mixture into the pan, tilting it to spread the mixture evenly.
4. Once the egg starts to set but is still slightly wet on top, use a spatula to roll it into a log shape, starting from one side of the pan and rolling carefully to the other end.
5. Push the egg roll to one side of the pan, then pour another thin layer of the egg mixture into the pan, lifting the rolled egg slightly so the new layer flows underneath. Once it sets slightly, roll the egg again, incorporating the new layer. Repeat until all the egg mixture is used.
6. Once the tamago (rolled egg omelet) is cooked, transfer it to a bamboo mat or clean surface. Shape it gently into a rectangular block as it cools.
7. Once cooled, cut the tamago into 1/2-inch thick slices. Each slice will top one piece of sushi rice.
8. Wet your hands with a bit of water to prevent sticking, then shape small rectangles of sushi rice (about 1 to 2 tablespoons each) to serve as the base of the sushi.
9. Place one slice of tamago on top of each rice rectangle. Cut the nori sheets into thin strips and wrap one strip around the middle of each tamago-topped sushi piece, securing the tamago to the rice.
10. Serve immediately or cover lightly with plastic wrap until ready to serve. Enjoy your low-sodium tamago sushi!
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 501 mg | 11% | |
*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.
