Low Fat Tamago Sushi
Delight in the light and flavorful simplicity of our Low Fat Tamago Sushi, a healthier twist on the beloved Japanese classic. This recipe showcases tender, golden layers of tamago (Japanese sweet omelet) seasoned with low-sodium soy sauce and low-fat mirin for a guilt-free, subtly sweet bite. Paired with perfectly seasoned sushi rice and wrapped in a delicate nori strip, this dish is both visually stunning and irresistibly delicious. With just 20 minutes of prep and 10 minutes of cooking, this recipe is perfect for sushi beginners or anyone seeking a quick, low-fat sushi option. Serve these bite-sized delights at your next gathering or enjoy them as a light and protein-packed snack. Perfect for health-conscious sushi lovers, this easy-to-follow recipe guarantees authentic flavor without the extra calories!
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Ingredients
- 3 large Eggs
- 1 teaspoon Granulated sugar
- 1 teaspoon Low-sodium soy sauce
- 1 tablespoon Mirin (low-fat, if available)
- 1 cup Cooked sushi rice
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Salt
- 1 sheet Nori sheets
- 0 as needed Neutral-flavored nonstick spray
Directions
Step 1
In a bowl, whisk together the eggs, sugar, soy sauce, and mirin until the mixture is smooth and well combined.
Step 2
Spray a small non-stick pan lightly with neutral-flavored cooking spray and set it over medium-low heat.
Step 3
Pour a thin layer of the egg mixture into the pan (just enough to cover the surface) and swirl it around to coat evenly.
Step 4
Once the egg begins to set but is still slightly wet on top, gently fold the omelet from one side to the other using a spatula, creating a small rectangular roll. Push the roll to one side of the pan.
Step 5
Add another thin layer of the egg mixture to the pan, letting it flow under the folded omelet. Repeat the folding process until all the egg mixture is used, creating a layered tamago roll. Remove the roll from the pan and let it cool completely.
Step 6
In a small bowl, mix the rice vinegar and salt, then fold the mixture gently into the cooked sushi rice using a wooden spoon or spatula. Avoid smashing the rice to maintain its texture.
Step 7
Cut the cooled tamago roll into 6 even slices, approximately 1/2 inch thick.
Step 8
Cut the nori sheet into thin strips, approximately 1 inch wide and 4 inches long.
Step 9
With clean, damp hands, shape a small amount of sushi rice (about 2 tablespoons) into an oblong mound. Top the rice mound with a slice of tamago and wrap a strip of nori around the center to secure it. Lightly press the ends of the nori to seal.
Step 10
Repeat with the remaining ingredients to make additional tamago sushi pieces.
Step 11
Serve fresh with soy sauce or wasabi, if desired.
Nutrition Facts
| Serving size | (393.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 532.3 |
| Total Fat 14.9g | 0% |
| Saturated Fat 4.7g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 1198.7mg | 0% |
| Total Carbohydrate 71.0g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 10.9g | |
| Protein 24.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 109mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 327mg | 0% |
Source of Calories