TAMAGO SUSHI, EGG SUSHI, OR OMELET SUSHI

TAMAGO SUSHI, EGG SUSHI, OR OMELET SUSHI image

Number Of Ingredients 9

For Egg Omelet:
4 large eggs
1.5 teaspoons sugar
1.5 teaspoons mirin (sweet rice wine)
3 tablespoons dashi, a broth containing kelp, bonito flakes, sardines, and shiitake mushrooms (or vegetable broth for vegetarians)
A pinch of salt
For Sushi Base:
2 cups sushi rice
1 sheet Nori, dried seaweed square

Steps:

For Egg Omelet: Break the four eggs. Stir the eggs (specifically with chopsticks) but do not beat hard. Add in the sugar, mirin, dashi or vegetable stock, and salt to the eggs. Stir until the sugar is dissolved and the mixture is well-blended. With an oil-soaked cloth, wipe a rectangular skillet. Place the rectangular skillet on low heat for a few minutes and gently pour the egg mixture onto the skillet. When the bottom of the omelet starts to brown, lift one side of the omelet up and roll it. Each roll should be about two inches wide (more like a fold.) Put the rolled up omelet on a cutting board and cut the edges off. Cut the rolled up omelet to make one by two inch pieces. For the Sushi Base: First cut the nori sheet into thin strips, about 1.5 inches long. Then moisten your hands with water (and maybe rub them with the inside of an avocado.) Form a rectangular block of sushi rice with your hands that matches the omelet slices (or is a little smaller). Once you have made enough of the sushi bases, place the omelet slices on the sushi and tie together with the nori.