Tamago-maki
- Number of Servings: 4
Ingredients
For sushi rice:3 cups cooked (and still warm) glutinous rice4 tablespoons rice vinegar (unseasoned)3 tablespoons granulated sugar1 teaspoon saltFor omelette:3 large eggs2 teaspoons granulated sugar1 teaspoon shoyu1 teaspoon water4 sprays cooking spray2 teaspoons prepared wasabi4 sheets nori
Dissolve 3 tablespoons granulated sugar and 1 teaspoon salt in rice vinegar.
Whisk eggs together with 2 teaspoons granulated sugar, shoyu and water until fluffy. Spray the bottom of a non-stick countertop skillet (the square kind) with cooking spray and then add egg mixture. Cook on low until firm and then roll into a narrow omelette (about 2 inches wide) and set on a plate to cool.
Add vinegar mixture to warm rice, folding in until evenly incorporated.
Cut omelette into four strips (lengthwise).
Lay a sheet of nori on a sushi mat. Add 1/4 of the rice and spread evenly across 2/3 of the sheet, leaving the back 1/3 of the nori uncovered. With your finger, spread a 1/2 teaspoon wasabi lengthwise across the rice, about one inch from the side closest to you. Lay one piece of omelette on top and roll front to back.
Set aside, repeat with rest of nori, rice and omelette. With a wet knife, slice each roll into eight pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user EXFULGERE.
Whisk eggs together with 2 teaspoons granulated sugar, shoyu and water until fluffy. Spray the bottom of a non-stick countertop skillet (the square kind) with cooking spray and then add egg mixture. Cook on low until firm and then roll into a narrow omelette (about 2 inches wide) and set on a plate to cool.
Add vinegar mixture to warm rice, folding in until evenly incorporated.
Cut omelette into four strips (lengthwise).
Lay a sheet of nori on a sushi mat. Add 1/4 of the rice and spread evenly across 2/3 of the sheet, leaving the back 1/3 of the nori uncovered. With your finger, spread a 1/2 teaspoon wasabi lengthwise across the rice, about one inch from the side closest to you. Lay one piece of omelette on top and roll front to back.
Set aside, repeat with rest of nori, rice and omelette. With a wet knife, slice each roll into eight pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user EXFULGERE.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 4.5 g
- Cholesterol: 159.4 mg
- Sodium: 739.5 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 2.3 g
- Protein: 8.4 g
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