Simple and Delicious Tamagoyaki Sushi Rolls
Homemade Sweet Egg Sushi Rolls Recipe
Wondering what to eat, I stumbled upon a tamagoyaki sushi roll recipe on YouTube. Here’s how to make simple, delightful egg sushi rolls at home with just a few ingredients. Enjoy a cafe-worthy treat from your own kitchen!
Ingredients- 5 eggs
- 1 sheet of dried seaweed (gim/nori for kimbap)
- About 2 bowls of cooked rice (approx. 300g), kept warm
Egg Mixture Seasoning- 1/2 Tbsp sugar
- 1/4 tsp salt
- 1 Tbsp mirin (sweet rice wine)
- 1/2 Tbsp sugar
- 1/4 tsp salt
- 1 Tbsp mirin (sweet rice wine)
Cooking Instructions
Step 1
Crack 5 eggs into a wide bowl and whisk them gently with a whisk until well combined. Using a whisk instead of chopsticks will help create a smoother, more even egg mixture for a tender omelet.
Step 2
Add 1 tablespoon of mirin (sweet rice wine) to the egg mixture. Mirin helps to remove any eggy smell and adds a subtle depth of flavor.
Step 3
Now, let’s prepare the sushi rice seasoning. In a separate small bowl, combine 1.5 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir well until the sugar and salt are completely dissolved. This mixture will add a delightful sweet and sour flavor to your sushi rice.
Step 4
Prepare about 2 bowls of warm cooked rice. If the rice is too hot, the vinegar seasoning might evaporate. It’s best to let it cool slightly before mixing. Pour the prepared sushi rice seasoning over the warm rice. Using a spatula, gently mix the seasoning into the rice, being careful not to mash the rice grains. Ensure the seasoning is evenly distributed throughout the rice.
Step 5
Heat a wide, shallow pan over low heat. Lightly brush a very thin layer of cooking oil all over the pan. You can use a paper towel dipped in oil to spread it evenly. This prevents the egg from sticking and helps create a thin omelet. Too much oil can make the egg layer too thick, so be mindful of the amount.
Step 6
Once the pan is sufficiently heated, ladle a small amount of the whisked egg mixture into the pan, spreading it thinly. Keep the heat on low to prevent burning; cook slowly until the edges of the egg begin to set. Gently flip the egg over and cook the other side until lightly golden. Making several thin omelet layers will result in a beautiful and easy-to-eat roll.
Step 7
Once the egg omelets are cooked, let them cool slightly. Then, carefully arrange them on the sheet of kimbap seaweed, ensuring they don’t overlap too much. If you place the eggs while they are still very hot, the seaweed might become soggy. Lay the cooled egg omelets evenly across the seaweed sheet.
Step 8
Using a bamboo sushi mat or your hands, gently but firmly roll the egg omelets together with the seaweed. Roll it tightly like you would a kimbap roll, pressing down as you go, to ensure a neat and well-formed shape. Avoid rolling too tightly, as this could cause the egg to break. Aim for a firm but gentle roll.
Step 9
Slice the tightly rolled egg and seaweed log into bite-sized pieces, about 1.5 cm thick. Dipping your knife in water before slicing can help prevent the rice from sticking and ensure clean cuts. Slicing them closely together will make them look even more appealing.
Step 10
The sushi rice seasoning was prepared in step 3. Add this seasoning to the cooked rice. Gently mix with a spatula, taking care not to mash the rice grains, until the seasoning is evenly distributed. It’s important that each grain of rice is coated with the flavorful mixture.
Step 11
You can either place the sliced egg omelet on top of the seasoned sushi rice or top the rice with the egg and wrap it with a piece of seaweed for a more traditional sushi look. If using kimbap seaweed, cut it into appropriate sizes and wrap the sushi for an easier way to enjoy it. Your homemade tamagoyaki sushi rolls are ready to be served immediately, or they can be chilled in the refrigerator for a refreshing treat.
