Tamago Nigiri Sushi

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 4 large eggs 4 large eggs
• 2 tablespoons mirin (Japanese sweet rice wine) 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Vegetable oil, for cooking Vegetable oil, for cooking
• Soy sauce and wasabi, for serving Soy sauce and wasabi, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 47g, 3g
• Protein: 6g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Set aside to cool.
3. 3.
   In a bowl, whisk together the eggs, mirin, and soy sauce until well combined.
4. 4.
   Heat a non-stick frying pan over medium heat and lightly oil the surface. Pour a thin layer of the egg mixture into the pan and tilt to spread evenly. Cook until the bottom is set but the top is still slightly runny.
5. 5.
   Using a spatula, carefully roll up the cooked egg from one side to the other, creating a log shape. Push the rolled egg to one side of the pan and oil the empty side.
6. 6.
   Pour another thin layer of the egg mixture into the pan, making sure it spreads evenly. Cook until the bottom is set but the top is still slightly runny.
7. 7.
   Roll up the second layer of cooked egg and place it next to the first roll. Repeat the process until all the egg mixture is used.
8. 8.
   Allow the rolled omelette to cool slightly, then slice it into rectangular pieces.
9. 9.
   Wet your hands with water and shape the sushi rice into small oblong shapes.
10. 10.
    Place a slice of tamago on top of each rice mound and gently press to adhere.
11. 11.
    Serve the Tamago Nigiri Sushi with soy sauce and wasabi on the side.

Treat your ingredients with care...

• Eggs — Whisk the eggs and other ingredients gently to avoid incorporating too much air, resulting in a denser tamago.

Tips & Tricks

• To achieve a smooth and even texture in the tamago, strain the egg mixture before cooking to remove any lumps.
• Use a rectangular frying pan or tamagoyaki pan for easier rolling of the omelette layers.
• Adjust the sweetness of the tamago by adding more or less sugar according to your preference.
• For added flavor, you can sprinkle a pinch of furikake (Japanese rice seasoning) on top of the sushi rice before placing the tamago.

Serving advice

Serve Tamago Nigiri Sushi as an appetizer or part of a sushi platter. Arrange the sushi pieces neatly on a plate or sushi board for an aesthetically pleasing presentation.

Presentation advice

Garnish the Tamago Nigiri Sushi with a sprinkle of finely chopped chives or thinly sliced green onions for a pop of color. Serve it alongside pickled ginger and a small dish of soy sauce for dipping.