Sunny Tamag o Sushi: Homemade Egg Sushi Rolls
Sunny Tamag o Sushi: Homemade Egg Sushi Rolls
How to Make Beautiful Egg Sushi Rice with a Simple Sushi Vinegar and Tamagoyaki
I made these sunny and vibrant egg sushi rolls, reminiscent of the warmth and brightness of spring. By preparing a Japanese-style rolled omelet (Tamagoyaki) and mixing a simple sushi vinegar for the rice, you can easily create these beautiful and delicious sushi. It’s a simple yet elegant dish perfect for lunches or special occasions.
Ingredients- 6 fresh eggs
- 2 bowls of warm cooked rice (approx. 400g)
- A small piece of dried seaweed (nori) for the sushi band
- 1 pinch of salt (for the egg mixture)
- 2 Tbsp sake (to remove egg odor)
- 1 Tbsp sugar (for sushi vinegar)
- 1 Tbsp rice vinegar (for sushi vinegar)
- 2 pinches of salt (for sushi vinegar)
Cooking Instructions
Step 1
First, prepare the egg mixture for the rolled omelet. Crack 6 fresh eggs into a bowl. Add 2 tablespoons of sake to eliminate any eggy smell and 1 pinch of salt. Whisk gently with a fork until the eggs are well beaten and smooth. For an even smoother texture, you can strain the mixture through a fine-mesh sieve.
Step 2
Lightly oil a non-stick pan over low heat. Pour about 1/3 of the beaten egg mixture into the pan, spreading it thinly. Once the egg begins to set, start rolling it up from one end. Cooking over low heat requires patience but results in a beautiful, evenly cooked rolled omelet. Avoid high heat to prevent burning.
Step 3
Move the rolled omelet to one side of the pan. Add a little more oil to the empty space, then pour in half of the remaining egg mixture. Lift the previously rolled omelet and continue rolling it up with the new layer of egg.
Step 4
Repeat the same process: pour in the rest of the egg mixture and continue rolling until all the egg is used. By lifting and rolling the omelet with each addition of egg, you’ll create a thick, multi-layered roll. Using two spatulas can make the rolling process easier. (Tip: While mine turned out slightly golden, cooking slowly over low heat will yield a softer, paler yellow result.)
Step 5
Once the rolled omelet is cooked, place it on a bamboo sushi mat (makisu). Roll the mat tightly around the omelet to shape it. Gently press down on the mat to compress the omelet and hold its shape. Let it rest for a few minutes to allow it to set. This step ensures the omelet will hold its shape neatly when sliced.
Step 6
Now, let’s make the sushi vinegar (sushi-zu) for seasoning the rice. In a small bowl, combine 1 tablespoon of sugar, 1 tablespoon of rice vinegar, and 2 pinches of salt. Stir until the sugar is completely dissolved. This creates a well-balanced sweet, sour, and salty seasoning.
Step 7
Add the prepared sushi vinegar to the 2 bowls of warm cooked rice. Using a rice paddle or spatula, gently mix the vinegar into the rice, being careful not to mash the grains. Ensure the vinegar is evenly distributed throughout the rice.
Step 8
It’s time to shape the sushi rice. Lightly moisten your hands with water to prevent sticking. Take a portion of the seasoned rice and gently form it into an oval shape. Don’t pack it too tightly; aim for a loose, pleasant texture.
Step 9
Prepare the dried seaweed (nori) to be used as a band around the sushi. Cut the nori into strips that are appropriately sized to wrap around the oval-shaped sushi rice.
Step 10
Slice the shaped rolled omelet into pieces about 1 cm thick. It’s helpful to lightly moisten your knife with water to get clean, neat slices without breaking the omelet.
Step 11
All the components are now ready! Place a slice of the rolled omelet onto the oval-shaped sushi rice. Wrap a strip of nori around the sushi to secure the omelet in place. Your beautiful, spring-like egg sushi is now complete! Enjoy your delicious creation.
