Soy-Free Tamago Sushi
Elevate your sushi game with this Soy-Free Tamago Sushi recipe, a delightful twist on the classic Japanese dish that’s perfect for anyone avoiding soy. This recipe combines light, fluffy slices of sweet rolled omelet (tamago), made with coconut aminos as a soy sauce alternative, with perfectly seasoned sushi rice for a balanced bite bursting with umami. Using a traditional tamagoyaki rolling technique, you’ll create golden layers of egg infused with a touch of mirin and sugar for an authentic yet allergen-friendly flavor. Each piece is elegantly secured with a strip of nori and can be served alongside pickled ginger and wasabi for a complete sushi experience. Ready in just 30 minutes, this soy-free version of tamago sushi is ideal for impressing guests or enjoying as a homemade treat.
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Ingredients
- 4 large Eggs
- 2 tablespoons Mirin
- 1 tablespoon Coconut aminos
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar (for sushi rice)
- 0.5 teaspoon Salt (for sushi rice)
- 1 sheet Nori (seaweed sheets)
Directions
Step 1
Prepare the sushi rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions, typically using 1 cup of rice and 1 1/4 cups of water in a rice cooker or on the stovetop.
Step 2
While the rice is cooking, prepare the sushi vinegar mixture: In a small bowl, mix 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt until the sugar and salt dissolve.
Step 3
Once the rice is fully cooked, transfer it to a large bowl and gently fold the sushi vinegar mixture into the rice using a wooden spoon or spatula. Allow the rice to cool to room temperature.
Step 4
In a medium bowl, whisk together the eggs, 2 tablespoons mirin, 1 tablespoon coconut aminos, 1 tablespoon sugar, and 1/4 teaspoon salt until fully combined and frothy.
Step 5
Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium-low heat. Lightly grease the pan with a thin layer of oil.
Step 6
Pour a small amount of the egg mixture into the pan, just enough to coat the bottom. Allow the egg to set slightly, then roll it into a log shape using chopsticks or a spatula. Push the rolled egg to one side of the pan.
Step 7
Add another thin layer of the egg mixture to the pan, lifting the rolled egg so the new layer can flow underneath it. Let the egg set slightly, then roll the existing log over the new layer. Repeat this process until all the egg mixture has been used.
Step 8
Once the rolled omelet is cooked and golden on the outside, remove it from the pan and let it cool slightly. Trim the edges with a sharp knife for clean lines, then slice it into even portions about 1-inch thick.
Step 9
Cut the nori sheet into thin strips about 1/2 inch wide. Using damp hands, shape small mounds of sushi rice (about 2 tablespoons each) into oval shapes.
Step 10
Place a slice of tamago on top of each rice mound and secure it by wrapping a strip of nori around the middle. Press gently to ensure everything holds together.
Step 11
Serve immediately with pickled ginger and wasabi on the side, if desired. Enjoy your soy-free tamago sushi!
Nutrition Facts
| Serving size | (486.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 738.1 |
| Total Fat 19.6g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 2265.6mg | 0% |
| Total Carbohydrate 98.6g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 36.4g | |
| Protein 30.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 123.9mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 387.4mg | 0% |
Source of Calories