Japanese Sweet Egg Sushi

Ingredients

• 1.5 cups sushi rice
• 1.75 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• 4 whole large eggs
• 3 tablespoons dashi stock
• 1.5 teaspoons sugar
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon mirin
• 2 tablespoons vegetable oil
• 8 strips nori strips
• ½ teaspoon wasabi

Instructions

1. 1

   Rinse 1.5 cups of sushi rice in a fine-mesh strainer under cold running water until the water runs clear — this removes excess starch that would make the rice gummy. Add the rinsed rice to a rice cooker along with 1.75 cups of water and cook according to your machine's instructions.

2. 2

   While the rice cooks, combine 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of kosher salt in a small bowl. Stir until the sugar and salt dissolve completely.

3. 3

   When the rice is done cooking, transfer it to a large, shallow wooden or glass bowl (not metal, which reacts with the vinegar). Pour the vinegar mixture evenly over the hot rice, then gently fold the rice with a rice paddle or wooden spoon using a slicing motion — do not mash or stir aggressively, as this breaks the grains. Fold for 1-2 minutes until the rice is evenly coated and has cooled to room temperature. This is your sushi rice base.

4. 4

   In a small bowl, whisk together 4 large eggs, 3 tablespoons of dashi stock, 1.5 teaspoons of sugar, 1 teaspoon of low-sodium soy sauce, and 1 teaspoon of mirin until the mixture is smooth and pale yellow — this creates a slightly sweet, savory custard that's essential to tamago's flavor.

5. 5

   Place a 10-inch rectangular tamagoyaki pan (or small nonstick skillet if you don't have a tamagoyaki pan) over medium-high heat and add 0.5 tablespoon of vegetable oil. Let the pan preheat for 1 minute — a drop of egg mixture should sizzle on contact but not immediately brown.

6. 6

   Pour about one-quarter of the egg mixture into the pan, tilting it to spread the egg into a thin, even layer covering the bottom. Cook for 30-45 seconds until the top is just set but still slightly wet — it should look like barely cooked scrambled eggs. Using a wooden spatula or chopstick, gently push the cooked egg layer from one end of the pan toward the center, creating a loose roll.

7. 7

   Add another 0.5 tablespoon of oil to the empty space in the pan, then pour in another one-quarter of the egg mixture. Tilt the pan to spread this new layer under and around the existing rolled egg, which helps them fuse together. Cook for 30-45 seconds until set, then fold this new layer over the existing roll.

8. 8

   Repeat this process two more times — adding 0.5 tablespoon of oil, pouring in one-quarter of the egg mixture, cooking until just set, and folding over the existing roll. You're building a 4-layered omelet log. On the final fold, roll the entire tamago toward the far end of the pan.

9. 9

   Transfer the tamago to a cutting board and let it cool to room temperature, about 5 minutes. Using a very sharp knife dipped in water (to prevent sticking), slice the tamago into 8 pieces, each about 0.5 inch thick. The knife should cut cleanly — wipe and rewet the blade between cuts if needed.

10. 10

    Wet your hands with cool water and a tiny pinch of salt — this prevents the rice from sticking. Scoop about 1.5 tablespoons of seasoned sushi rice into your palm and gently press it into a compact oval mound roughly 2 inches long and 1 inch wide. Do not press too hard or the rice will become dense. Make 8 rice mounds total.

11. 11

    Take one slice of cooled tamago and drape it over each rice mound, centering it so the egg slightly overhangs on both ends. Gently press the egg onto the rice with your fingers so it adheres.

12. 12

    Wrap one 8-inch nori strip around the middle of each nigiri, glossy side out, letting the seaweed slightly overlap at the seam. The nori should hold the tamago in place and make the nigiri easier to pick up with chopsticks.

13. 13

    Arrange the 8 tamago nigiri on a serving platter. Serve immediately at room temperature with a small dab of wasabi on the side — let each diner add it to their preference. Tamago is best eaten within an hour of assembly, while the rice is still slightly warm and the nori is crisp.

Tools you’ll need

• rice cooker
• fine-mesh strainer
• small bowl
• large shallow wooden or glass bowl
• rice paddle or wooden spoon
• 10-inch rectangular tamagoyaki pan or small nonstick skillet
• wooden spatula or chopsticks
• cutting board
• sharp knife
• serving platter

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