Nut-Free Tamago Sushi Roll (Egg Omelette Sushi Roll)
Delight your taste buds with this Nut-Free Tamago Sushi Roll, a delicious twist on classic sushi featuring soft, sweet layers of Japanese tamagoyaki (egg omelette) nestled in perfectly seasoned sushi rice and wrapped in crisp nori sheets. This beginner-friendly recipe is entirely nut-free, ensuring it’s safe for those with allergies while maintaining its authentic Japanese flavors. The tamagoyaki is made with a blend of eggs, sugar, mirin, and soy sauce, cooked in delicate layers to achieve its signature texture. Paired with homemade sushi rice lightly seasoned with rice vinegar, sugar, and salt, these rolls are perfect for sushi lovers looking to recreate restaurant-quality dishes at home. Ready in just under an hour, this vibrant dish is ideal for lunch, dinner, or as a fun party snack. Serve with soy sauce or your favorite dipping sauce for a truly irresistible experience!
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Ingredients
- 4 pieces Large eggs
- 2 tablespoons Sugar
- 1 teaspoon Soy sauce (ensure nut-free)
- 1 tablespoon Mirin
- 2 cups Sushi rice
- 2.5 cups Water
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sugar (for rice seasoning)
- 0.5 teaspoons Salt
- 4 pieces Nori sheets
- 2 tablespoons Water (for sealing rolls)
Directions
Step 1
Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine the rice with 2.5 cups of water in a pot, bring it to a boil, then cover and reduce the heat. Simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
Step 2
While the rice cooks, prepare the rice seasoning by combining 1.5 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt in a small saucepan. Heat over low heat until the sugar dissolves. Remove from heat and set aside.
Step 3
Transfer the cooked rice to a large bowl. Gradually mix in the rice seasoning while gently folding the rice using a wooden spatula. Let the rice cool to room temperature.
Step 4
In a mixing bowl, whisk together 4 large eggs, 2 tablespoons of sugar, 1 teaspoon of soy sauce, and 1 tablespoon of mirin until fully combined.
Step 5
Heat a non-stick tamagoyaki pan or small rectangular skillet over medium-low heat. Lightly grease the pan with a small amount of oil. Pour a thin layer of the egg mixture into the pan, ensuring it evenly coats the surface.
Step 6
Once the egg is slightly set but still soft, roll it to one side of the pan using chopsticks or a spatula. Re-grease the pan, pour another thin layer of egg mixture, and allow it to spread beneath the rolled portion. Repeat this process, rolling and layering until all the egg mixture is used. Set the tamagoyaki aside to cool slightly, then slice into thin strips.
Step 7
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of the seasoned sushi rice across the nori, leaving a 1-inch border on the top edge for sealing the roll.
Step 8
Arrange 2-3 strips of sliced tamagoyaki horizontally across the center of the rice layer.
Step 9
Using the bamboo mat, roll the sushi tightly from the bottom edge. Use the exposed nori border to seal the roll by moistening it lightly with water.
Step 10
Slice the roll into bite-sized pieces using a sharp knife. Repeat the process with the remaining ingredients.
Step 11
Serve immediately with soy sauce or your favorite sushi accompaniments. Enjoy your homemade nut-free Tamago Sushi Roll!
Nutrition Facts
| Serving size | (1303.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1064.5 |
| Total Fat 21.6g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 1899.5mg | 0% |
| Total Carbohydrate 176.1g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 45.7g | |
| Protein 37.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 183.5mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 649.1mg | 0% |
Source of Calories