Tamago nigiri

Name: Tamago nigiri
Total time: 1 h
Ingredients: 3 medium eggs, weighing approx. 150g; 30g of water; 20g of mirin; 4g of usukuchi soy sauce, (light soy sauce); 1 dash of oil; 250g of sushi rice; 300ml of water; 1 small piece of kombu, approx. 3x3cm; 30ml of rice vinegar; 8g of salt; 18g of sugar; 1 small piece of kombu, approx. 3x3cm; 1/2 nori sheet, cut into 10 1x10cm strips; sushi ginger; wasabi paste

by Hideki Hiwatashi

Starter
medium
Makes 10
60 minutes

While sushi is often associated with fish, Hideki Hiwatashi's tamago nigiri recipe shows that vegetarians can also enjoy the process of making perfectly-formed nigiri. Tamagoyaki is a traditional Japanese omelette, made by creating multiple thin layers of egg – a traditional tamagoyaki pan will make this process easier, but you can use a small frying pan instead, if preferred. This recipe makes more sushi rice than is needed, but you can use any excess to make Hideki's futomaki or sabazushi.

First published in 2018

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Ingredients

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Tamagoyaki

3 medium eggs, weighing approx. 150g
30g of water
20g of mirin
4g of usukuchi soy sauce, (light soy sauce)
1 dash of oil

Sushi rice (makes approx. 500g)

250g of sushi rice
300ml of water
1 small piece of kombu, approx. 3x3cm

Sushi vinegar (for 500g cooked rice)

30ml of rice vinegar
8g of salt
18g of sugar
1 small piece of kombu, approx. 3x3cm

To serve

1/2 nori sheet, cut into 10 1x10cm strips
sushi ginger
wasabi paste

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Equipment

Tamagoyaki pan

Method

To make the sushi rice, place the rice in a bowl and cover with water. Stir the rice using your fingers until the water turns a milky white colour. Drain in a colander and return the rice to the bowl. Repeat this washing and draining process four or five times, until the water is clear

250g of sushi rice

At this point, place the rice in the bowl, cover with water and leave to soak for 20 minutes

Drain the rice and add to a pan with the 300ml of water and small piece of kombu. Place a lid on the pan and cook over a high heat for 5 minutes, then reduce the heat and cook for another 20 minutes

1 small piece of kombu, approx. 3x3cm
300ml of water

While the rice is cooking, make the sushi vinegar by placing all the ingredients in a small pan and heating until the sugar and salt have dissolved. Keep the vinegar warm

1 small piece of kombu, approx. 3x3cm
30ml of rice vinegar
8g of salt
18g of sugar

When the rice is cooked, place it in a mixing bowl. While it and the sushi vinegar are still hot, add the sushi vinegar to the rice, cutting into the rice using the side of the paddle to avoid breaking too many grains

When the vinegar is incorporated, transfer the rice to a plate or tray, top with a damp sheet of kitchen paper and set aside to cool

To make the tamagoyaki, crack the eggs into a bowl and add the water, mirin, and soy sauce, whisking to combine

4g of usukuchi soy sauce, (light soy sauce)
3 medium eggs, weighing approx. 150g
30g of water
20g of mirin

Add a dash of oil to the pan and place over a medium-high heat. Once hot, Add a few spoonfuls of the egg mixture, tipping the pan to create an even layer

1 dash of oil

Once the layer is firm (but not completely set) carefully roll up the layer of egg using chopsticks and a flipping motion, until the omelette is fully rolled up. Spoon in more egg mixture, and once again allow to set before rolling the egg to create another layer

Repeat until you have four layers in total. It is important to leave the egg layers a little undercooked before rolling so that all the layers stick together