Tamago Sushi Recipe

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Tamago Sushi
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  1. In a bowl beat eggs, flour,sugar and salt together.
  2. Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
  3. Cook egg mix until golden on both sides.
  4. Allow to cool and slice into 1/2 inch thick slices.
  5. Slice the spring onions lengthways into long thin strips. Depending on preference you can use the white only or all parts of the onion.
  6. In a small dry frying pan place the sesame seeds and heat over a medium heat until they turn golden brown and become aromatic; watch carefully they burn very easily.
  7. Assembling the sushi. There are two ways to assemble this sushi you can either make fat rolls (futomaki) or layered sushi (nigari) I will describe both.
  8. Rolls (futomaki):.
  9. Lay a sheet of nori down on a sushi rolling mat.
  10. Spread 1/3 of the rice over the nori pressing down well; leave a 1 inch gap at the side nearest to you.
  11. Leave a 1 inch gap on the rice at your side and place 1/3 of the onion, sesame seeds and omelet; top with a line of the mayonnaise.
  12. Take the inch of seaweed that is showing and fold over the rice, continue rolling up the seaweed using the mat if needed as an aid. You should end up with a cigar shaped roll.
  13. Remove the roll to a plate and place in the fridge, make the other rolls in the same way.
  14. When the sushi is cool, use a sharp knife dipped in salted water to slice into 1/2 inch slices.
  15. The end sections will look untidy so eat them and arrange the rest of the pieces on a plate.
  16. Layered (nigari):.
  17. Line 9 x 13 inch pan with cling film.
  18. Place 1/3 of the sushi rice in a layer on the bottom.
  19. Place one of the nori sheets on the rice adding more around the sides if needed.
  20. Place the sliced omelet on top of the nori leaving 1/2 inch gaps between the slices.
  21. Place the spring onions in the gaps and top each one with a thin line of the mayonnaise.
  22. Sprinkle with sesame seeds and top with another sheet of nori.
  23. Add another 1/3 of the rice.
  24. Add the other nori sheet.
  25. Add the rest of the rice.
  26. Press down the top of the sushi with another pan covered in cling film.
  27. Turn the sushi out onto a board and using a sharp wet knife cut into squares.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.11 Kcal (930 kJ)
Calories from fat 95.28 Kcal
% Daily Value*
Total Fat 10.59g 16%
Cholesterol 84.74mg 28%
Sodium 938.81mg 39%
Potassium 82.88mg 2%
Total Carbs 27.07g 9%
Sugars 4.8g 19%
Dietary Fiber 1.87g 7%
Protein 6.26g 13%
Vitamin C 1.4mg 2%
Iron 1.5mg 8%
Calcium 76.4mg 8%
Amount Per 100 g
Calories 196.65 Kcal (823 kJ)
Calories from fat 84.36 Kcal
% Daily Value*
Total Fat 9.37g 16%
Cholesterol 75.02mg 28%
Sodium 831.17mg 39%
Potassium 73.37mg 2%
Total Carbs 23.97g 9%
Sugars 4.25g 19%
Dietary Fiber 1.66g 7%
Protein 5.54g 13%
Vitamin C 1.3mg 2%
Iron 1.3mg 8%
Calcium 67.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 6

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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