Tamago Nigiri (1 Pc) Recipe
Make Tamago Nigiri (1 Pc) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tamago (Japanese sweet omelet)
Sushi rice and assembly
Method
Tamago (Japanese sweet omelet)
- 1
Mix eggs and seasonings
Crack the egg into a small bowl. Add the sugar, mirin, soy sauce, and dashi (or water). Beat gently with chopsticks or a fork until yolk and white are fully combined and sugar mostly dissolved. Strain the mixture through a fine mesh if you want a smoother tamago texture (optional).
- 2
- 3
Cook in layers
Pour a thin layer of the egg mixture (about 2–3 tablespoons) into the pan, tilting to cover the bottom. When the top is nearly set but still slightly soft (about 30–45 seconds), roll the cooked layer gently from one side to the other using chopsticks or a spatula, leaving the rolled portion at one side of the pan. Brush the exposed pan with a little oil if needed. Pour another thin layer of egg into the pan, lifting the rolled omelet slightly so the new liquid flows underneath. When this layer is set but still slightly soft, roll the omelet again so it wraps around the previous roll. Repeat until all the egg mixture is used. For one piece you will end up with a small, compact roll about the size of the rice portion.
- 4
Shape and cool
Remove the tamago roll to a sushi rolling mat or cutting board. If you want a neat rectangular shape, press gently with a sushi mat or a paper towel-wrapped flat object and let rest for 1–2 minutes. Allow it to cool slightly so it firms up for slicing.
- 5
Slice
With a sharp knife dipped in water (wipe clean between cuts), slice a piece about 3/4–1 inch wide to match the size of the rice portion. Reserve the rest for other servings.
Sushi rice and assembly
- 6
Season rice
Take 1/4 cup (warm) cooked short-grain sushi rice in your palm or on a small sheet of plastic. Sprinkle the 0.5 tsp sushi vinegar seasoning evenly and 0.125 tsp salt. Gently fold and press the rice to combine and cool slightly; do not overwork — you want a cohesive but not mushy ball.
- 7
Form rice nigiri
Wet your hands lightly with the 1 tsp water (to prevent sticking). Pinch a small oblong portion of rice about the size of a large grape (roughly 25–30 g) and shape it into a compact oval by pressing lightly with your thumb and middle finger while supporting underneath with your other fingers. The rice should hold together but remain slightly airy.
- 8
Assemble tamago nigiri
Place the sliced tamago piece over the rice oval. If desired, wrap the thin nori strip around the center of the tamago and rice, securing the two together; dampen the end of the nori slightly to help it stick. Press gently to seat the tamago onto the rice.
- 9
Finish
If you like, brush a tiny amount of soy sauce or nikiri (sweet soy glaze) on top of the tamago for sheen and extra flavor. Serve immediately.