RICE PREP: UP TO 1 ½ HOURS
SUSHI PREP: 25 MINUTES
MAKES ABOUT 12 PIECES
© 2020 Marisa Baggett / Tuttle Publishing · Reproduced with permission.
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Prepare the Sushi Rice and Dashi Stock.
Whisk the eggs, dashi, sugar, light colored soy sauce, and salt together in a medium bowl. Strain the mixture through a ﬁne strainer to separate any bits of egg that won’t mix. Heat a skillet over medium heat. Wad a large paper towel into a ball and dip it in some cooking oil. Use chopsticks or tongs to rub the paper towel around the skillet. This should add a thin coat of oil to the skillet.
Pour about 4 tablespoons of the egg mixture in the skillet. Quickly tilt the skillet so that the egg mixture coats the skillet. When the egg begins to ﬁrm, use chopsticks to loosen the edges. Fold the top of the egg down towards the bottom of the skillet. Push the cooked egg back to the top of the skillet. Rub the paper towel in the skillet again. Lift the cooked egg up and pour another 4 tablespoons of mixture in the skillet. Allow the new egg mixture to bond with the cooked egg. When the new mixture ﬁrms, fold the egg down and continue repeating the process until all of the mixture has been used.
Remove the omelet from the skillet and place it on a bamboo rolling mat. Roll the mat around the omelet to shape it into a rectangle. Use rubber bands to hold the mat in place. Let the omelet cool inside the mat. Remove the omelet and cut it into ¼ inch (6 mm) thick slices.
Wet your ﬁngertips in water and splash some across your palms. Squeeze a walnut-sized ball of prepared Sushi Rice, about 2 tablespoons, in your hand to form a neat, rectangular bed of rice. Repeat to make 11 more beds of rice.
Cut the sheet of nori crosswise into 12 strips. Top each bed of rice with one of the omelet slices. Use a nori “seatbelt” strip to secure the omelet in place.
To serve, arrange the tamago pieces on a serving dish. Serve with soy sauce for dipping, if desired.
Add ½ cup (125 ml) of the egg mixture to the oiled skillet. Tilt the skillet to coat it. When the egg ﬁrms, loosen the sides with a pair of chopsticks. Flip the omelet onto a plate. Repeat the steps with the remaining egg mixture. Allow 1 plate per omelet sheet for cooling purposes. After the sheets are cooled, cut them into thin strips.