Dairy-Free Tamago Sushi Roll (Egg Omelette Sushi Roll)

Delight your taste buds with this Dairy-Free Tamago Sushi Roll, a fresh twist on the classic Japanese favorite. Featuring a light and fluffy egg omelette made with unsweetened soy milk, this recipe is completely dairy-free, making it ideal for those with dietary restrictions. The tamago omelette is carefully rolled in layers until perfectly golden, then paired with tangy seasoned sushi rice and wrapped in nori for a beautifully balanced bite. Quick to prepare in under 30 minutes, this flavorful sushi roll is perfect for a light lunch, elegant appetizer, or as part of a homemade sushi feast. Serve these delectable rolls with gluten-free soy sauce and pickled ginger for an authentic dining experience you’ll crave again and again.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 tablespoons Unsweetened soy milk (or any dairy-free milk alternative)
• 1 teaspoon Sugar
• 1 teaspoon Soy sauce (use gluten-free if required)
• 0.25 teaspoons Salt
• 2 cups Cooked sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar (for rice seasoning)
• 2 sheets Nori (seaweed sheets)
• 1 teaspoon Avocado oil (or any neutral oil for cooking)

Directions

Step 1

In a mixing bowl, whisk together the eggs, soy milk, sugar, soy sauce, and salt until smooth. Ensure the sugar dissolves completely.

Step 2

Heat a non-stick pan over medium-low heat and lightly grease it with avocado oil. Pour a thin layer of the egg mixture into the pan, tilting it to spread evenly. Cook until the surface is set but not browned.

Step 3

Gently fold the cooked egg layer into thirds, like folding a letter. Push it to one side of the pan.

Step 4

Add another thin layer of egg mixture into the pan, ensuring it meets the folded egg. Once set, fold it again with the initial roll. Repeat until all the egg mixture is used, forming a thick rolled omelette.

Step 5

Remove the omelette from the pan and let it cool slightly. Once cool, slice it into thin, even strips (about 1/2 inch wide).

Step 6

In a small bowl, mix the rice vinegar and sugar for the sushi rice seasoning. Fold the mixture into the cooked sushi rice, ensuring it's evenly distributed.

Step 7

Lay a sheet of nori shiny-side down on a bamboo sushi mat. Spread half of the seasoned rice onto the nori, leaving a 1-inch border at the top edge.

Step 8

Place a few slices of the tamago (egg omelette) along the center of the rice. You may also add optional fillings like cucumber slices for extra texture.

Step 9

Using the bamboo mat, tightly roll the nori from the bottom edge toward the top, sealing the roll by dampening the border with a bit of water.

Step 10

Repeat with the second sheet of nori and remaining ingredients.

Step 11

Slice each sushi roll into 6-8 even pieces using a sharp knife. Serve immediately with soy sauce and pickled ginger on the side, if desired.

Nutrition Facts

Serving size	(689.8g)

Amount per serving	% Daily Value*
Calories	936.6

Total Fat 25.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 1224.5mg	0%
Total Carbohydrate 134.7g	0%
Dietary Fiber 1.7g	0%
Total Sugars 18.0g
Protein 36.6g	0%

Vitamin D 176.5IU	0%
Calcium 199.5mg	0%
Iron 4.9mg	0%
Potassium 500.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 16.1%

Carbs: 59.1%