Tamago Sushi Recipe

Tamago Sushi is sweet and savory, with a light, fluffy texture. It’s made with Japanese rolled omelet (Tamagoyaki) and seasoned sushi rice. This classic egg sushi is a favorite for adults and children alike and is usually served for breakfast or as a side dish in a bento box. Tamagoyaki is also delicious when served on top of sushi rice.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Lunch

Cuisine: Japanese

Keyword: Tamago Sushi, Tamagoyaki

Servings: pieces

Author: Izzy

Equipment

Ingredients

For the Sushi Rice

1 cup sushi rice (uncooked short-grain sushi rice)
1 cup water
1 ½ tablespoons optional sushi vinegar (or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar)

For Tamagoyaki

4 eggs
2 tablespoon water
1/4 teaspoon rice vinegar
1 ½ tablespoon sugar
1 tablespoon mirin
1/4 teaspoon salt
oil

Other

nori
optional soy sauce for serving

Instructions

Cook Sushi Rice

Wash the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).

Make Tamagoyaki for Sushi

Beat the eggs in a bowl. Make sure not to over-beat the eggs.
In another bowl, whisk together water, rice vinegar, sugar and mirin until sugar is dissolved.
Combine the egg mixture with the seasoning mixture. Whisk gently. Strain the egg mixture through a sieve. Pour the mixture into a measuring cup or a jar with a spout and handle for easy pouring during cooking.
Heat a rectangular tamagoyaki pan (you can also use a round pan, see notes*) over medium. Then dip a folded paper towel in oil, and apply to the pan.
Once the oil is hot, pour a thin layer of the seasoned egg mixture into the pan. Tilt the pan to allow the liquid to flow to the edge of the pan.
After the egg has set a little bit but still soft on the surface, start rolling it into a log shape. Make sure the egg is not cooked too much, otherwise, it won’t stick as you roll the log. (It’s fine if your eggs are not neatly folded).
Move the rolled omelette to one side, and apply more oil to the pan with the paper towel. (Remember to apply the oil under the omelette.)
Pour another layer of egg mixture cover the bottom of the pan. Lift the omelette to let the mixture run underneath.
When this new layer has set slightly and still soft on the top, start rolling the log back onto the set egg to the other end of the pan.
Repeat this process until you’ve used all the egg mixture.
Remove from the pan and place the tamagoyaki on a sushi mat. Wrap it up and shape the tamagoyaki when it’s still hot. Let it rest for about 5 minutes.
Slice the tamagoyaki into 12 pieces, and set aside.

Make Tamago Sushi

Cut the nori seaweed into ¼-inch wide strips. Set aside.
Take 3/4 handful cooked rice and shape it to a long oval form (about 1 ½ inche). Squeeze the rice gently and flatten the bottom. (You can dip your hands in vinegar water** to prevent sticking.)
Place a piece of tamagoyaki on the rice, and then press it firmly to sick on the rice.
Wrap the nori strip around the width of the sushi to secure the tamagoyaki to the rice. Repeat to make 12 pieces.
Place the assembled Tamago sushi on the plate. Serve with optional soy sauce.

Notes

* To make the tamagoyaki in a round pan, the process is the same as cooking in a rectangular pan. You’ll need to cut the edges in order to get an equal thickness.
** Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
Straining the egg mixture through a sieve makes the rolled egg extra fluffy.
The inner rolls of your omelet don’t need to look perfect. As the eggs are not fully settled when you roll it up, it’s normal the inner layers are not neatly lined up.
Make sure to oil the pan with enough oil before adding each layer of the egg mixture so that the eggs are not sticking to your pan.
Make sure to let the pan heat up before adding the egg mixture.
Let the cooked tamagoyaki cool down before cutting.

Nutrition