Soy-Free Tamago Sushi
Delight in the delicate flavors of Soy-Free Tamago Sushi, a beautifully crafted dish that’s perfect for sushi lovers seeking a soy-free alternative. This recipe features tender, slightly sweet tamagoyaki (Japanese rolled omelet) prepared with coconut aminos, mirin, and a touch of sugar for a perfectly balanced taste. Paired with fluffy, seasoned sushi rice and wrapped in nori strips, this tamago sushi is both visually stunning and wonderfully satisfying. With easy-to-follow instructions and just a few wholesome ingredients, this recipe is ideal for at-home sushi creations. Serve it alongside pickled ginger and wasabi for an authentic dining experience, and enjoy the convenience of a 30-minute prep and cook time. Perfect for those with dietary restrictions, Soy-Free Tamago Sushi brings traditional Japanese flavors to everyone’s table!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Mirin
- 1 tablespoon Coconut aminos
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar (for sushi rice)
- 0.5 teaspoon Salt (for sushi rice)
- 1 sheet Nori (seaweed sheets)
Instructions
Prepare the sushi rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions, typically using 1 cup of rice and 1 1/4 cups of water in a rice cooker or on the stovetop.
While the rice is cooking, prepare the sushi vinegar mixture: In a small bowl, mix 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt until the sugar and salt dissolve.
Once the rice is fully cooked, transfer it to a large bowl and gently fold the sushi vinegar mixture into the rice using a wooden spoon or spatula. Allow the rice to cool to room temperature.
In a medium bowl, whisk together the eggs, 2 tablespoons mirin, 1 tablespoon coconut aminos, 1 tablespoon sugar, and 1/4 teaspoon salt until fully combined and frothy.
Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium-low heat. Lightly grease the pan with a thin layer of oil.
Pour a small amount of the egg mixture into the pan, just enough to coat the bottom. Allow the egg to set slightly, then roll it into a log shape using chopsticks or a spatula. Push the rolled egg to one side of the pan.
Add another thin layer of the egg mixture to the pan, lifting the rolled egg so the new layer can flow underneath it. Let the egg set slightly, then roll the existing log over the new layer. Repeat this process until all the egg mixture has been used.
Once the rolled omelet is cooked and golden on the outside, remove it from the pan and let it cool slightly. Trim the edges with a sharp knife for clean lines, then slice it into even portions about 1-inch thick.
Cut the nori sheet into thin strips about 1/2 inch wide. Using damp hands, shape small mounds of sushi rice (about 2 tablespoons each) into oval shapes.
Place a slice of tamago on top of each rice mound and secure it by wrapping a strip of nori around the middle. Press gently to ensure everything holds together.
Serve immediately with pickled ginger and wasabi on the side, if desired. Enjoy your soy-free tamago sushi!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 36.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 387 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.
