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

Delight in the perfect balance of savory and sweet with this Gluten-Free Tamago Sushi Roll (Egg Omelette Sushi Roll). Crafted with silky layers of Japanese tamago, seasoned with gluten-free soy sauce for a rich umami flavor, this recipe pairs the fluffy egg with perfectly seasoned sushi rice and crisp nori sheets. The tamago is cooked using a rolling technique to create its signature texture, then sliced and nestled into the roll for a visually stunning and delectable bite. Designed with gluten-free diners in mind, this recipe ensures everyone can enjoy the artistry of homemade sushi. Ideal for sushi enthusiasts or those seeking a sophisticated yet approachable dish, these tamago rolls are perfect for parties, lunchboxes, or a light gluten-free meal. Serve with gluten-free soy sauce for dipping and savor every bite of this Japanese-inspired delight!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 3

Ingredients

• 4 pieces Large eggs
• 1 tablespoon Gluten-free soy sauce
• 2 teaspoons Sugar
• 0.25 teaspoons Salt
• 2 cups Sushi rice
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar (for sushi rice)
• 0.5 teaspoons Salt (for sushi rice)
• 3 pieces Nori sheets (gluten-free)
• 2 tablespoons Water
• 1 teaspoon Neutral oil (e.g., vegetable or canola oil)

Directions

Step 1

1. Prepare the sushi rice: Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, then let it cool slightly.

Step 2

2. Season the sushi rice: In a small bowl, combine 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt. Microwave the mixture for 10 seconds to dissolve the sugar and salt, then drizzle it over the cooked sushi rice. Gently fold the rice to combine.

Step 3

3. Make the tamago mixture: In a mixing bowl, whisk together 4 eggs, 1 tablespoon of gluten-free soy sauce, 2 teaspoons of sugar, 0.25 teaspoons of salt, and 2 tablespoons of water until well combined.

Step 4

4. Cook the tamago: Heat a nonstick pan over medium heat and lightly coat it with 1 teaspoon of neutral oil. Pour a thin layer of the egg mixture into the pan, tilting to spread it evenly. Once the egg is set but still soft, gently roll it from one edge toward the center. Push the rolled egg to one side of the pan.

Step 5

5. Add more egg mixture: Pour another thin layer of the egg mixture into the pan, lifting the rolled egg slightly to let the new egg layer flow underneath. Once set, roll the egg again to incorporate the new layer. Repeat until all the egg mixture is used, forming a rectangular tamago roll. Let it cool slightly before slicing.

Step 6

6. Assemble the sushi roll: Place a sheet of gluten-free nori shiny-side down on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.

Step 7

7. Add the tamago: Lay slices of tamago horizontally across the middle of the rice. Roll the nori tightly around the filling using the bamboo mat, pressing gently to seal the edges.

Step 8

8. Slice the sushi roll: Use a sharp knife dipped in water to slice the roll into bite-sized pieces. Repeat with the remaining nori, rice, and tamago.

Step 9

9. Serve: Arrange the tamago sushi rolls on a platter and serve with gluten-free soy sauce for dipping. Enjoy your gluten-free sushi creation!

Nutrition Facts

Serving size	(708.1g)

Amount per serving	% Daily Value*
Calories	1012.7

Total Fat 25.9g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 2980.6mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 3.1g	0%
Total Sugars 21.0g
Protein 38.9g	0%

Vitamin D 160IU	0%
Calcium 172.4mg	0%
Iron 7.2mg	0%
Potassium 615.5mg	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: 23.5%

Protein: 15.7%

Carbs: 60.9%