Tamago Yaki (Sushi Omelette)

Recipe by BirdyBaker
READY IN: 45mins
YIELD: 1 roll




  • Beat the eggs VERY well, being sure to get them as smooth as possible.
  • Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
  • As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
  • Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
  • As it cooks, roll the old roll back to the front of the pan, then again to the back.
  • Repeat until you are out of mixture.
  • Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
  • You can roll it into either a round or rectangular shape and slice it when it has cooled.
  • Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.