Ingredients:

  • 1 cup (200g) uncooked short-grain sushi rice, rinsed well
  • 1 cup (240ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) granulated sugar
  • ½ teaspoon (2.5ml) salt
  • 4 large eggs
  • 1 tablespoon (15ml) mirin (sweet rice wine)
  • 1 tablespoon (15ml) dashi stock (or water with ½ tsp dashi powder)
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) potato starch
  • 1 tablespoon (15ml) vegetable oil, for greasing
  • Toasted sesame seeds (optional)
  • Nori seaweed strips (for securing the omelet to the rice, if desired)

Instructions:

  1. Cook the Sushi Rice: Prepare sushi rice according to package directions or your preferred method. If using a rice cooker, follow the manufacturer's instructions. If using a saucepan, combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork.
  2. Prepare the Sushi Vinegar: In a small saucepan (or microwave-safe bowl), combine rice vinegar, sugar, and salt. Gently heat (or microwave in short bursts) until sugar and salt dissolve. Let cool slightly.
  3. Season the Rice: Gently fold the sushi vinegar mixture into the cooked rice until evenly distributed. Be careful not to mash the rice. Cover with a damp cloth to prevent drying out.
  4. Prepare the Tamago Batter: In a bowl, whisk together eggs, mirin, dashi stock (or water with dashi powder), soy sauce, potato starch, and sugar until smooth.
  5. Cook the Tamago: Heat the oiled frying pan over medium-low heat. Pour a thin layer of the egg mixture into the pan, enough to cover the bottom.
  6. Roll the Tamago: Once the bottom is set but the top is still slightly wet, use chopsticks or a spatula to gently lift one edge of the omelet and fold it over onto itself. Gently push the rolled omelet to one side of the pan.
  7. Repeat and Build Layers: Add another thin layer of egg mixture to the empty space in the pan, lifting the rolled omelet slightly to allow the new layer to flow underneath. Once the new layer is set but still slightly wet, roll the combined omelet again. Repeat this process until all the egg mixture is used up.
  8. Shape the Tamago: Once cooked, remove the tamago from the pan and place it on the sushi mat. Shape it gently using the mat, like you're rolling a sushi roll, to create a more uniform shape. Let cool slightly.
  9. Form the Nigiri: Moisten your hands with water. Take a small handful of sushi rice (about 2 tablespoons) and gently form it into an oblong shape.
  10. Assemble the Sushi: Slice the tamago into pieces that are approximately the same width as the rice oblongs. Place a slice of tamago on top of each rice oblong.
  11. Secure (Optional): If desired, use a thin strip of nori seaweed to secure the tamago to the rice.
  12. Serve: Serve the Tamago Sushi immediately with soy sauce and wasabi, if desired.