Nigiri Tamago Recipe

Rinse the Rice

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a rice cooker or a pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then cover and reduce to a low simmer for 18-20 minutes until the rice is tender.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Prepare the Egg Mixture

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

Cook the Egg Omelette

Heat a non-stick skillet over medium heat and add the vegetable oil. Pour a thin layer of the egg mixture into the skillet, tilting to spread it evenly. Cook until just set, then roll the omelette away from you. Push the rolled omelette to one side of the skillet.

Add More Egg Mixture

Add another thin layer of the egg mixture to the skillet, lifting the rolled omelette to allow the uncooked egg to flow underneath. Once set, roll the omelette again, repeating this process until all the egg mixture is used.

Shape the Omelette

Remove the omelette from the skillet and shape it into a rectangle. Let it cool slightly before cutting into pieces.

Form the Sushi Rice

Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1-2 tablespoons) and form it into an oval shape.

Top with Tamago

Place a slice of the tamago on top of the formed rice. You can cut the tamago into rectangular pieces that fit nicely on the rice.

Serve

Serve the nigiri tamago on a plate with a sheet of nori, wasabi on the side, and soy sauce for dipping.