Tamago Sushi

Tamago sushi – recipe with photo, Japanese cuisine
Rating: 4.4 Votes: 20
Cooking Time:
40 min.
Recipe Yield:
6-8 servings
Medium recipe

Tamago sushi is a recipe of Japanese cuisine, sushi in Japan is cooked not only from fish and seafood, this type of sushi with tamago omelet is an example of this.

Recipe Ingredients

Nori 1 leaf
For Tamago
Eggs 6 pcs
Soy Sauce 1 tsp
Salt 0,5 tsp
Mirin 2 tbsp
For Sumeshi
Water 250 ml
Kombu 5 cm
Rice Vinegar 3 tbsp
Powdered Sugar 7,5 tsp
Salt 2 tsp

Cooking Recipe

The tomago sushi recipe requires you to make an omelet and rice first. First, rinse the rice thoroughly in cold water, changing the water until it becomes clear, then put the rice in a colander and set aside for an hour.

After the time has elapsed, transfer the rice to a deep saucepan, pour in water, add kombu seaweed on top, cover and put on medium heat. When the water boils, remove the seaweed, reduce the heat to a minimum and cook the rice at a low boil for 10-13 minutes, it's time for it to absorb all the liquid.

When you hear a slight crackle, remove the pan from the heat and let the rice stand without opening the lid for 10-15 minutes. In a separate bowl, mix vinegar, salt and sugar.

Transfer the sushi rice to a moist, preferably wooden bowl, pour over the vinegar mixture and mix with the rice with a wooden spatula, turning the sushi rice over, but do not mix.

While the rice is cooling, you can cook an omelet. Add soy sauce, icing sugar, salt, mirin or wine to the eggs and beat lightly. It is not necessary to whip into a lush foam, it is enough that all the products are mixed into a homogeneous mass. Heat a frying pan, brush with vegetable oil and pour a small amount of the egg mixture onto it. The amount of liquid poured out depends on the diameter of the pan. The egg mixture should cover the bottom of the pan by literally 1 mm.

When the omelette begins to set, use chopsticks or a spatula to roll it into a roll. It is more convenient to do this in the direction away from you. Move the roll to the edge, but so that it remains straight and not bent, and pour a small amount of the egg mixture into the freed part of the pan. The roll is easy to lift so that the mixture can flow under it. When the second omelette is half cooked, you can continue the folding process. Move the newly formed roll to the edge of the pan and pour in a small amount of the egg mixture. Continue like this until all the egg mixture is gone. At the end, the roll can be held a little in the pan on all sides until golden brown. You can lubricate with oil before each omelet or after one.

An omelette should not be dry, and at the same time, it should not be greasy. Transfer the finished roll to a mat covered with cling film or paper towel, tightly wrap the roll in a mat and let stand for 5-10 minutes. Cut the prepared omelette roll thinly diagonally. You can cut it differently: cut the roll lengthwise, 1 cm thick, and then cut each half into 4 parts, you will get rectangles.

Prepared pickled rice to take 1 tbsp. and give it an oblong shape. Before each forming of rice, hands must be moistened with water. Put the sliced omelet on the formed rice. Cut the nori into strips of approximately 1 cm. Moisten a strip of nori with water and wrap it around sushi. Tamago sushi can be served with dipping sauce or soy sauce.