Tamago Nigiri

Summary Not available

  • 6 eggs
  • 1 teaspoon soy sauce
  • 2 tablespoons sugar
  • 1 pinch salt
  • 1 Rice wine
  • oil
  • 1 Nori seaweed
  • 150 Sushi rice
  1. Crack the eggs in a bowl along with 2 tablespoons water

  2. Add the soy sauce, sugar, salt and rice wine and whisk together until combined but not frothy

  3. Pour the egg mixture into an oiled baking pan, approximately 2 cm (3/4 inch) deep

  4. Brush a hot pan with oil, then pour a thin layer of egg mixture into the pan and let stand over medium heat until bubbles appear

  5. Use a small spatula to lift the edge and fold it over twice towards the edge of the pan so that it is 6 cm (2 1/4 inches) wide

  6. Brush the free space in the pan with a little oil and pour a thin layer of egg mixture into that space, immediately lifting the edge to let uncooked egg run underneath, and when just set roll the rolled egg up in this new layer

  7. Continue in this manner until the entire egg is used and the omelette is about 2 cm (3/4 inch thick

  8. ) Let the finished omelet cool to room temperature

  9. Cut in half crosswise, then cut those halves into 4 equally sized, rectangular pieces

  10. Cut the nori sheet into eight 2 cm (3/4 inch) wide strips

  11. Form the sushi rice into 8 rectangular blocks

  12. Top each rice block with a slice of omelet and gently press down with your hands

  13. Wrap each in a strip of nori, “gluing” in place wtih a few grains of rice

  14. glue strip ends with a few grains of rice

No extra notes


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