Nigiri Omakase Recipe

Rinse the Rice

Rinse the Nishiki rice under cold water until the water runs clear to remove excess starch. This helps achieve the desired texture.

Cook the Rice

In a pot, combine the rinsed rice and water. Bring to a boil, then cover and reduce to low heat. Cook for 18-20 minutes or until the water is absorbed. Remove from heat and let it rest for 10 minutes.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture gently into the cooked rice. Allow it to cool to room temperature.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, sugar, soy sauce, mirin, and salt until well combined and frothy.

Cook the Tamago

Heat a non-stick skillet over medium-low heat and add oil. Pour a small amount of the egg mixture into the skillet, tilting to spread evenly. Cook until just set, then roll the egg towards one side. Pour more egg mixture into the pan, lifting the cooked egg to let the uncooked mixture flow underneath. Repeat until all the mixture is used. Cook until fully set, remove from the skillet, and slice into small pieces.

Form the Nigiri

Wet your hands with water to prevent sticking. Take a small amount of sushi rice and form it into an oblong shape. Place a slice of the tamago on top of the rice.

Serve

Arrange the nigiri on a serving plate. Serve with a dollop of wasabi and a small bowl of aged tamari for dipping.