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🍽️ Tamago Nigiri: Sushi with Japanese Omelette

114 kcal · 30 min · 4 servings

Tamago Nigiri: Sushi with Japanese Omelette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Lightly beat the eggs together with the egg yolk in a bowl.
  2. 2. Stir in the sugar, soy sauce, and a pinch of salt into the egg mixture.
  3. 3. Stir until the sugar has completely dissolved, but do not whisk the mixture until frothy.
  4. 4. Brush a small rectangular mold lightly with oil.
  5. 5. Pour the egg mixture into the prepared mold.
  6. 6. Seal the mold tightly with aluminum foil.
  7. 7. Place the mold in a pot with nearly boiling water (water bath).
  8. 8. Let the egg mixture set (become firm) in the water bath for 30 minutes.
  9. 9. Turn the set egg loaf out of the mold.
  10. 10. Let the egg loaf cool down completely.
  11. 11. Divide the sushi rice into 12 equal portions.
  12. 12. Moisten your hands with vinegar water to prevent sticking.
  13. 13. Shape each rice portion into elongated balls (ovals) using your moistened hands.
  14. 14. Slice the cooled egg loaf into 12 long slices.
  15. 15. Spread a thin layer of wasabi on one side of each egg slice.
  16. 16. Place the egg slice with the wasabi side facing up into your palm.
  17. 17. Place a rice ball directly onto the wasabi-coated side of the egg slice.
  18. 18. Press the rice ball down slightly to secure it.
  19. 19. Press down on the rice ball with the tip of your left thumb to help it keep its shape.
  20. 20. Carefully turn the nigiri sushi over.
  21. 21. Reshape the sushi with two fingers if necessary.
  22. 22. Repeat steps 15 to 21 for all 12 portions.
  23. 23. Cut a sheet of nori (dried seaweed) into 12 narrow strips.
  24. 24. Wrap one nori strip around each nigiri sushi.
  25. 25. Lightly moisten the ends of the nori strip on the underside with water.
  26. 26. Press the ends together so the strip stays in place.
  27. 27. Arrange the finished nigiri sushi with the rice side facing down.
  28. 28. Serve the sushi immediately.

Nutrition per serving