tamago sushi

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.

Tamago Sushi Recipe

sushi rice ((uncooked short-grain sushi rice))

water

vinegar

eggs

rice vinegar

sugar

mirin

salt

nori

soy sauce

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).

Cook Sushi Rice

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 Tamagoyaki for 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.

Make Tamago Sushi

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Tamago Sushi Recipe

Top 1 tamago sushi recipes from across the web

The most viewed tamago sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tamago Sushi Recipe

The most viewed tamago sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine