Tamago Sushi Recipe

Tamago sushi square pic on a white plate with brown chopsticks in the background.

Delicious Tamago Sushi Recipe That's Simple to Prepare

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Course: Main Course

Cuisine: Japanese

Keyword: Tamago sushi

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 327kcal

Equipment

1 Pot for cooking sushi rice
1 Sharp knife and cutting board
1 Tamagoyaki Pan (Can be replaced with a small round non-stick pan)
1 Mixing bowl

Ingredients

2/3 Cup Sushi Rice dried, will cook to 2 cups
2 Tbps. Sushi Vinegar
2 Nori Sheets Cut into strips
3 Eggs
1 Tbsp. Mirin
1 tsp. Dashi Powder
1 tsp. Sugar
1 tsp. Soy Sauce
Canola Oil

Instructions

Cook Sushi Rice

Rinse 2/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 cup of water (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Mix two tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Prepare the Tamagoyaki

Add the eggs, mirin, soy sauce, sugar, and dashi powder to a mixing bowl and beat with a whisk until everything is thoroughly mixed. I like using dashi powder in this mixture because it provides a strong concentration of dashi flavor to the omelette. However, you can substitute with two tablespoons of dashi if you would like a more subtle dashi flavor in your tamagoyaki.
Heat a tamagoyaki pan or skillet on medium heat until hot.
Spread a thicker layer of oil on the bottom of the pan. I soak a folded paper towel in canola oil and use that to spread oil across the bottom and sides of the pan with tongs or chopsticks.
Pour approximately 1/4 of the egg mixture into the bottom of the pan. Tilt the pan to make sure it's evenly spread across the bottom of the pan.
Once the egg starts cooking (around 30 seconds depending on how hot the pan is), use a spatula or chopsticks to fold the egg mixture on top of itself towards one side of the pan. At this stage, the omelette doesn’t need to look perfect. It will look better with each layer. Tip: Check out the video for this recipe to see a demonstration of this process.
Add another 1/4 of the mixture to the bottom of the pan. Gently lift the mixture that has already been folded and tilt the pan assuring the mixture is spread evenly across the bottom of the pan (including under the mixture that has already been folded).
Once the second layer of egg starts cooking, use a spatula or chopsticks to fold the egg mixture on top of itself and the already cooked layer of folded egg. I like to use a spatula to form the egg into a rectangle shape as you fold each layer.
Repeat the process two more times until all the egg mixture has been used. You may need to add more oil to the pan between layers if you find that your eggs are sticking.
After the final layer, use a spatula to shape the tamagoyaki into a rectangle shape.
Once cooked, slice into 12 evenly sized slices.

Assemble the Tamago Sushi

Cut the nori sheets into strips about one half an inch wide.
Mix a splash of rice vinegar into a bowl of water and wet hands. This helps prevent rice from sticking to your hands.
After wetting your hands, use your first two fingers to form a small ball of sushi rice into the shape of a cylinder. The exact size depends on the size of your tamagoyaki slices.
Drape tamagoyaki slice over the sushi rice ball.
Wrap the nori strip around the tamagoyaki slice and rice ball to hold in place. I would wet one end of the nori strip to help it to stick.
Serve with soy sauce, wasabi, and pickled ginger!

Video

Nutrition