Step 1

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).

Step 2

Beat the eggs in a bowl. Make sure not to over-beat the eggs.

Step 3

In another bowl, whisk together water, rice vinegar, sugar and mirin until sugar is dissolved.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

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.)

Step 9

Pour another layer of egg mixture cover the bottom of the pan. Lift the omelette to let the mixture run underneath.

Step 10

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.

Step 11

Repeat this process until you’ve used all the egg mixture.

Step 12

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.

Step 13

Slice the tamagoyaki into 12 pieces, and set aside.

Step 14

Cut the nori seaweed into ¼-inch wide strips. Set aside.

Step 15

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.)

Step 16

Place a piece of tamagoyaki on the rice, and then press it firmly to sick on the rice.

Step 17

Wrap the nori strip around the width of the sushi to secure the tamagoyaki to the rice. Repeat to make 12 pieces.

Step 18

Place the assembled Tamago sushi on the plate. Serve with optional soy sauce.