Low Sodium Tamago Sushi
Delicate, sweet, and savory, this Low Sodium Tamago Sushi is a healthier twist on the classic Japanese favorite. Perfect for sushi lovers looking to reduce their sodium intake, this recipe uses low-sodium mirin and unsalted dashi stock to create the signature fluffy, slightly sweet rolled egg omelet (tamago) without compromising on flavor. Paired with perfectly seasoned sushi rice and wrapped with a strip of nori, this dish is as visually appealing as it is delicious. With just 15 minutes of prep and 20 minutes of cooking, you can create restaurant-quality tamago sushi in the comfort of your own kitchen. Ideal for beginner and seasoned home cooks alike, this recipe makes a light yet satisfying snack or appetizer for four. Whether you're hosting a sushi night or enjoying a solo meal, these bite-sized delights are sure to impress.
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Ingredients
- 4 large Eggs
- 2 tablespoons Sugar
- 1 tablespoon Low-sodium mirin
- 2 tablespoons Unsalted dashi stock
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar (for sushi rice)
- 2 sheets Nori (seaweed) sheets
- 1 teaspoon Water
Directions
Step 1
1. Start by preparing the sushi rice. In a mixing bowl, combine 2 cups of cooked sushi rice, 2 tablespoons of rice vinegar, and 1 teaspoon of sugar. Gently fold the mixture until evenly combined, then set it aside to cool.
Step 2
2. Crack the eggs into a bowl and beat them well. Add 2 tablespoons of sugar, 1 tablespoon of low-sodium mirin, and 2 tablespoons of unsalted dashi stock. Whisk until the mixture is smooth and well blended.
Step 3
3. Heat a small non-stick frying pan over medium-low heat. Lightly grease the pan if necessary. Pour a thin layer of the egg mixture into the pan, tilting it to spread the mixture evenly.
Step 4
4. Once the egg starts to set but is still slightly wet on top, use a spatula to roll it into a log shape, starting from one side of the pan and rolling carefully to the other end.
Step 5
5. Push the egg roll to one side of the pan, then pour another thin layer of the egg mixture into the pan, lifting the rolled egg slightly so the new layer flows underneath. Once it sets slightly, roll the egg again, incorporating the new layer. Repeat until all the egg mixture is used.
Step 6
6. Once the tamago (rolled egg omelet) is cooked, transfer it to a bamboo mat or clean surface. Shape it gently into a rectangular block as it cools.
Step 7
7. Once cooled, cut the tamago into 1/2-inch thick slices. Each slice will top one piece of sushi rice.
Step 8
8. Wet your hands with a bit of water to prevent sticking, then shape small rectangles of sushi rice (about 1 to 2 tablespoons each) to serve as the base of the sushi.
Step 9
9. Place one slice of tamago on top of each rice rectangle. Cut the nori sheets into thin strips and wrap one strip around the middle of each tamago-topped sushi piece, securing the tamago to the rice.
Step 10
10. Serve immediately or cover lightly with plastic wrap until ready to serve. Enjoy your low-sodium tamago sushi!
Nutrition Facts
| Serving size | (714.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 973.8 |
| Total Fat 20.0g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 402.0mg | 0% |
| Total Carbohydrate 154.7g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 36.5g | |
| Protein 36.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 178.2mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 501.1mg | 0% |
Source of Calories