Homemade Fluffy Tamagoyaki Sushi
< Homemade Soft and Sweet Tamagoyaki Sushi >
Tamagoyaki sushi, a delightful bite often served at Japanese restaurants, is now easily made at home in generous portions! Enjoy the perfect harmony of warm sushi rice and sweet, tender rolled omelet with your family. It’s surprisingly simple!
For the Sushi Rice- 2 bowls of warm cooked rice
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 2 Tbsp rice vinegar
For the Tamagoyaki (Rolled Omelet)- 5 fresh eggs
- 5 Tbsp milk
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 5 fresh eggs
- 5 Tbsp milk
- 1 Tbsp sugar
- 1/2 Tbsp salt
Cooking Instructions
Step 1
First, let’s prepare the sushi rice. Place 2 bowls of warm cooked rice in a large mixing bowl. Add 1 Tbsp sugar, 1/2 Tbsp salt, and 2 Tbsp rice vinegar. Gently mix with a spatula, being careful not to mash the rice grains. Let the rice cool slightly, as very hot rice can affect how the egg mixture cooks.
Step 2
Now, it’s time to make the tamagoyaki. Prepare 5 fresh eggs. Crack the eggs into a bowl. Use a fine-mesh sieve to remove the chalazae (the white, stringy bits). Removing these results in a smoother, more refined omelet.
Step 3
Gently whisk the eggs with a spoon until just combined. Avoid over-whisking, as too much air can create a foamy texture that’s less ideal for a smooth omelet.
Step 4
Add 5 Tbsp milk, 1 Tbsp sugar, and 1/2 Tbsp salt to the whisked eggs and mix thoroughly. The milk contributes to a moist and tender texture in the finished omelet.
Step 5
Prepare a non-stick pan for cooking the omelet. Heat the pan over low heat, add a little cooking oil, and spread it thinly over the entire surface with a paper towel or brush. Too much oil can lead to a thick omelet, so be mindful.
Step 6
Using a ladle, pour about two ladles of the egg mixture into the heated pan. Pour slowly over low heat so the egg mixture spreads evenly. Cooking over high heat will burn it quickly, so maintaining low heat is key.
Step 7
Tilt the pan and gently swirl the egg mixture towards the edges to ensure the omelet cooks thinly and evenly. This technique helps it cook faster and results in a tender texture.
Step 8
When the edges of the omelet start to set and are easy to lift, carefully use a spatula or chopsticks to fold it in half. Handle it gently to prevent tearing.
Step 9
Slide the folded omelet to one side of the pan. Pour another 1-2 ladles of egg mixture into the empty space. By folding and layering, you’ll create a thick and fluffy tamagoyaki.
Step 10
Add a little more oil to the pan if needed, and repeat the process with the remaining egg mixture. Cook slowly over low heat, just as before.
Step 11
Once the newly poured egg mixture is cooked, fold it over the previously folded omelet. Layering it like this will build up a fluffy, multi-layered tamagoyaki.
Step 12
Transfer the finished tamagoyaki to a cutting board and let it cool completely. Once cooled, slice it into portions suitable for sushi. Slicing while hot can cause it to crumble.
Step 13
While the tamagoyaki is cooling, take portions of the prepared sushi rice and gently shape them into ovals or rectangles in your hands. Don’t pack the rice too tightly, as it will become hard. Aim for a light, gentle shaping.
Step 14
Cut the sheet of nori into strips, about 4 or 6 equal pieces, to serve as bands for the sushi. These strips will hold the rice and tamagoyaki together.
Step 15
Place a slice of tamagoyaki onto each shaped piece of sushi rice.
Step 16
Wrap a nori strip around the sushi and tamagoyaki to secure it. You can moisten the end of the nori strip with a little water to help it stick. Your delicious tamagoyaki sushi is now complete!
Step 17
Serve the finished tamagoyaki sushi with soy sauce or wasabi for dipping. The combination of sweet, tender egg and tangy rice is truly delightful. Enjoy your homemade, fresh tamagoyaki sushi!
