Low Carb Tamago Sushi Roll (Egg Omelette Sushi Roll)

Experience the perfect fusion of flavor and health with this *Low Carb Tamago Sushi Roll (Egg Omelette Sushi Roll)*—a delightful twist on traditional sushi for carb-conscious eaters. This recipe swaps out rice for a tender, slightly sweet rolled egg omelette (tamago), layered with fresh cucumber, creamy avocado, and your choice of imitation crab or shrimp, all wrapped in nutrient-rich nori. Made with a blend of eggs, unsweetened soy milk, and natural sweeteners like erythritol, this dish is packed with protein, low in carbs, and incredibly satisfying. Perfect for a light yet indulgent meal or snack, these tamago sushi rolls come together in just 25 minutes and are ideal for keto diets, gluten-free lifestyles, or anyone seeking creative sushi alternatives. Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience at home!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons unsweetened soy milk
• 1 teaspoon erythritol or monk fruit sweetener
• 1 teaspoon soy sauce (low-sodium)
• 1 teaspoon avocado oil or cooking spray
• 2 whole nori sheets
• 1 small cucumber
• 1 medium avocado
• 4 ounces imitation crab meat or cooked shrimp (optional)
• 1 teaspoon sesame seeds (optional)

Directions

Step 1

In a mixing bowl, whisk together the eggs, unsweetened soy milk, erythritol, and soy sauce until well-combined.

Step 2

Heat a tamago pan or a small nonstick skillet over medium-low heat. Lightly grease the pan with a small amount of avocado oil or cooking spray.

Step 3

Pour a thin layer of the egg mixture into the pan, tilting it to ensure the mixture coats the surface evenly. Cook until the egg starts to set but is still slightly wet on top.

Step 4

Using a spatula, gently roll the set egg to one side of the pan. Leave the rolled section in the pan and pour another thin layer of the egg mixture. Lift the rolled egg slightly to allow the new layer to flow underneath.

Step 5

Repeat this process until all the egg mixture is used, forming a rolled tamago. Remove from heat and let the tamago cool slightly before slicing into 1/4-inch thick pieces.

Step 6

While the tamago cools, prepare the fillings. Slice the cucumber and avocado into thin strips.

Step 7

On a bamboo sushi mat, place one nori sheet shiny side down. Arrange slices of tamago, cucumber, avocado, and optional imitation crab or shrimp along one edge of the nori.

Step 8

Carefully roll the nori with the filling, using the bamboo mat to tighten the roll as you go. Repeat this process with the second nori sheet.

Step 9

Use a sharp knife to slice each roll into bite-sized pieces. Sprinkle with sesame seeds if desired.

Step 10

Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(615.7g)

Amount per serving	% Daily Value*
Calories	732.9

Total Fat 48.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 766.7mg	0%
Sodium 1478.6mg	0%
Total Carbohydrate 42.9g	0%
Dietary Fiber 12.0g	0%
Total Sugars 10.2g
Protein 40.2g	0%

Vitamin D 179.0IU	0%
Calcium 236.0mg	0%
Iron 6.1mg	0%
Potassium 1468.7mg	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: 56.8%

Protein: 20.9%

Carbs: 22.3%