Tamago Sushi
Delight your taste buds with the elegant simplicity of Tamago Sushi, a Japanese favorite renowned for its sweet, savory, and fluffy texture. This dish features expertly folded layers of tamago, a lightly seasoned Japanese omelet made with dashi, soy sauce, mirin, and a touch of sugar for sweetness. Paired with perfectly seasoned sushi rice and secured with a strip of nori, this homemade nigiri-style sushi is a true celebration of authentic flavors. Ready in just 35 minutes, Tamago Sushi is ideal for both sushi beginners and seasoned pros looking to expand their repertoire. Serve alongside soy sauce for dipping and enjoy a restaurant-quality dish in the comfort of your own home. Perfect for sushi nights, entertaining, or elevating everyday meals!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 1 teaspoon Soy sauce
- 2 tablespoons Dashi stock
- 1 cup Sushi rice
- 3 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 1 tablespoon Sugar (for sushi rice)
- 1 sheet Nori (seaweed sheets)
Instructions
Begin by preparing the sushi rice. Rinse 1 cup of rice under cold water until the water runs clear. Use a rice cooker or a pot to cook the rice according to package instructions.
While the rice is cooking, prepare the tamago (egg mixture). Crack 3 eggs into a bowl and beat them lightly.
Add 1 tablespoon of sugar, 1 tablespoon of mirin, 1 teaspoon of soy sauce, and 2 tablespoons of dashi stock to the beaten eggs. Mix thoroughly until all ingredients are well combined.
Heat a non-stick pan over medium-low heat and lightly oil it. Pour a small amount of the egg mixture to cover the bottom of the pan. Spread it evenly.
Once the egg is almost set, fold it in thirds like a letter and move it to one side of the pan.
Add a little more egg mixture to the empty side of the pan, lifting the cooked egg so the raw egg flows underneath. Cook until almost set, then fold again. Repeat until all egg mixture is used. Remove from heat and allow to cool slightly.
When the rice is cooked, transfer it to a large bowl. Mix 3 tablespoons of rice vinegar, 0.5 teaspoon of salt, and 1 tablespoon of sugar in a small bowl until dissolved. Pour this vinegar mixture evenly over the rice and cut through the rice with a spatula to combine.
Using a sharp knife, cut the nori sheet into thin strips about 1 cm wide.
With slightly wet hands, take a small handful of sushi rice (about 20 grams) and form it into an oblong shape (nigiri) about 2 inches long. Repeat to make 8 pieces.
Cut the folded tamago into pieces, each about the same size as the rice nigiri.
Place one slice of tamago on each rice ball and wrap a nori strip around the middle to secure it. The ends of the nori should meet underneath the rice and stick together.
Serve the tamago sushi with soy sauce for dipping and enjoy!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 33.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 331 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.
