Ingredients:

  • 4 large eggs (200g)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon soy sauce (5ml), low-sodium preferred
  • 1 tablespoon mirin (sweet rice wine) (15ml)
  • 1 tablespoon dashi stock (optional) (15ml)
  • 1 teaspoon vegetable oil (5ml)
  • 1 cup uncooked short-grain sushi rice (200g)
  • 1 1/4 cups water (300ml)
  • 3 tablespoons rice vinegar (45ml)
  • 2 tablespoons granulated sugar (25g)
  • 1/2 teaspoon salt (3g)
  • 6 nori seaweed strips (approximately 1/2 inch wide)
  • 1 teaspoon sesame seeds (5g), toasted

Instructions:

  1. Rinse the rice thoroughly. Cook rice in rice cooker or saucepan according to package instructions. Fluff with a fork after cooking.
  2. Combine rice vinegar, sugar, and salt in a small saucepan or microwave-safe bowl. Heat gently until sugar and salt dissolve. Cool slightly.
  3. Gently fold the sushi vinegar into the cooked rice until evenly coated. Avoid mashing the rice. Cover with a damp cloth to prevent drying.
  4. Whisk together eggs, sugar, soy sauce, mirin, and dashi (if using) in a bowl until well combined.
  5. Heat a lightly oiled non-stick pan over medium-low heat. Pour a thin layer of the egg mixture into the pan. Cook until set but still slightly moist on top. Roll the omelet towards you with the help of a spatula. Push the rolled egg to the side, then pour in another layer of egg mixture, lifting the cooked part slightly to let the new mixture flow underneath. Repeat the rolling process until all egg mixture is used up.
  6. Let the tamago cool slightly. Slice the tamago into even sized pieces.
  7. Wet your hands slightly to prevent the rice from sticking. Take a small amount of sushi rice and gently shape it into an oblong shape.
  8. Place a slice of tamago on top of each rice ball to make tamago sushi.
  9. Wrap a strip of nori seaweed around each piece of sushi to secure the tamago (optional).
  10. Sprinkle with sesame seeds (optional).