Liaoning-style Egg Nigiri Sushi

Ingredients

In this Liaoning-style adaptation, the traditional Japanese Tamago nigiri sushi is infused with the flavors of Liaoning cuisine. The original sweet and fluffy Tamago is enhanced with the addition of Liaoning-specific ingredients and spices, resulting in a more savory and robust flavor profile. The use of local ingredients adds a unique twist to the dish, making it a delightful fusion of Japanese and Liaoning culinary traditions. We alse have the original recipe for Tamago nigiri sushi, so you can check it out.

• 4 large eggs 4 large eggs
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon oyster sauce (15ml) 1 tablespoon oyster sauce (15ml)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 tablespoon Shaoxing wine (15ml) 1 tablespoon Shaoxing wine (15ml)
• 1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
• 1/2 teaspoon salt (2.5g) 1/2 teaspoon salt (2.5g)
• 1 cup sushi rice (200g) 1 cup sushi rice (200g)
• 4 sheets of nori seaweed 4 sheets of nori seaweed

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1.5g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 6g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together the eggs, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and salt.
2. 2.
   Heat a non-stick pan over medium heat and add the egg mixture. Cook the eggs, gently folding them over themselves until they are cooked through but still soft and slightly runny.
3. 3.
   Remove the cooked eggs from the pan and let them cool.
4. 4.
   Prepare the sushi rice according to the package instructions.
5. 5.
   Wet your hands with water and shape the sushi rice into small rectangular pieces.
6. 6.
   Cut the cooked eggs into rectangular slices that fit the size of the sushi rice.
7. 7.
   Place a slice of cooked egg on top of each sushi rice piece.
8. 8.
   Wrap each sushi rice and egg piece with a strip of nori seaweed.

Treat your ingredients with care...

• Eggs — Whisk the eggs thoroughly to ensure a fluffy texture in the Tamago.
• Soy sauce — Use a high-quality soy sauce for the best flavor.
• Oyster sauce — Look for oyster sauce without any added MSG for a healthier option.
• Sesame oil — Toasted sesame oil adds a rich and nutty flavor to the dish.
• Shaoxing wine — If Shaoxing wine is not available, you can substitute it with dry sherry.

Tips & Tricks

• To achieve a fluffy texture in the Tamago, gently fold the eggs while cooking instead of stirring vigorously.
• Let the cooked eggs cool before slicing to ensure clean and neat cuts.
• Wetting your hands with water while shaping the sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to cut the sushi rolls for clean and precise slices.
• Serve the Liaoning-style Egg Nigiri Sushi with a drizzle of soy sauce and a sprinkle of sesame seeds for added flavor.

Serving advice

Serve the Liaoning-style Egg Nigiri Sushi as an appetizer or part of a sushi platter. Arrange the sushi pieces on a beautiful plate or sushi board, garnished with fresh herbs or edible flowers for an elegant presentation.

Presentation advice

To enhance the presentation, you can use a sushi mat to shape the sushi rice into perfectly rectangular pieces. Additionally, you can create a decorative pattern on the sushi rolls by using a sharp knife to make diagonal cuts on the top layer of the nori seaweed.