Tamago Sushi Roll (Egg Omelette Sushi Roll)

Bring a touch of authentic Japanese cuisine to your table with this delightful Tamago Sushi Roll (Egg Omelette Sushi Roll) recipe. Featuring fluffy, slightly sweet tamagoyaki—Japanese rolled omelet—layered over perfectly seasoned sushi rice and wrapped in crisp nori, this recipe strikes the perfect balance between savory and subtly sweet. The homemade sushi rice, infused with a tangy blend of rice vinegar, sugar, and salt, creates the ideal base, while the tamagoyaki adds a distinctive richness and depth of flavor. Crafted using a tamagoyaki pan or skillet, this simple yet elegant dish is perfect for a sushi night at home or an impressive appetizer for guests. Serve these vibrant rolls fresh with soy sauce for dipping, and enjoy the authentic taste of Japan in every bite!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1.5 tablespoons Sugar
• 0.5 teaspoon Salt
• 4 large Eggs
• 2 teaspoons Soy sauce
• 2 tablespoons Mirin
• 2 Nori seaweed sheets
• 1 tablespoon Vegetable oil

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

In a pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.

Step 3

Remove from heat and let it sit, covered, for another 10 minutes.

Step 4

Mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 5

Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a spatula and allow the rice to cool to room temperature.

Step 6

Beat the eggs in a bowl and mix in soy sauce, mirin, and 1 teaspoon of sugar.

Step 7

Heat a tamagoyaki pan or a small non-stick skillet over medium heat and add vegetable oil.

Step 8

Pour a thin layer of the egg mixture into the pan, tilting to coat the bottom evenly.

Step 9

As the egg mixture begins to set, roll it towards you with a spatula.

Step 10

Repeat the process: oiling the pan, pouring and spreading the egg, and rolling until all mixture is used.

Step 11

Let the tamagoyaki cool slightly, then cut it into long strips.

Step 12

Place a sheet of nori, shiny side down, on a bamboo sushi mat.

Step 13

Moisten your fingers to prevent sticking and spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 14

Place strips of tamagoyaki across the center of the rice.

Step 15

Using the bamboo mat, roll the nori over the tamagoyaki, pressing firmly to shape the roll.

Step 16

Seal the roll by moistening the nori edge.

Step 17

Repeat the process with the remaining ingredients.

Step 18

Using a sharp, wet knife, slice each roll into 6 pieces.

Step 19

Serve immediately with soy sauce for dipping, if desired.

Nutrition Facts

Serving size	(802.9g)

Amount per serving	% Daily Value*
Calories	866.7

Total Fat 32.9g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 8.4g
Cholesterol 744mg	0%
Sodium 1961.6mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 1.9g	0%
Total Sugars 35.5g
Protein 33.6g	0%

Vitamin D 164IU	0%
Calcium 160.4mg	0%
Iron 5.8mg	0%
Potassium 510.9mg	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: 35.7%

Protein: 16.2%

Carbs: 48.1%