Recipe Tamago Sushi

Tamago Sushi, a traditional Japanese dish, is loved for its delicate sweetness and unique texture. The word "tamago" means egg in Japanese, and this sushi features a sweet, slightly savory egg omelette (tamago-yaki) served atop a bed of sushi rice. It's a delightful addition to any sushi platter and is relatively simple to prepare at home. In this guide, we will walk you through the ingredients, preparation, tips, variations, and nutritional information of Tamago Sushi.


For Tamago-yaki (Egg Omelette):

  • 4 large eggs
  • 2 tablespoons sugar
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon soy sauce
  • 1 pinch of salt
  • 1 tablespoon dashi (Japanese soup stock, optional)

For Sushi Rice:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For Assembly:

  • Nori (seaweed) sheets, cut into strips
  • Soy sauce (for serving)


Step 1: Prepare the Sushi Rice

  1. Rinse the Rice: Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the Rice: In a rice cooker or pot, combine the rice with water and cook according to the rice cooker instructions or bring to a boil, then simmer covered until the water is absorbed (about 20 minutes).
  3. Season the Rice: In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until dissolved. Pour this mixture over the cooked rice and gently mix with a wooden spoon. Let it cool to room temperature.

Step 2: Make the Tamago-yaki

  1. Beat the Eggs: In a bowl, beat the eggs with sugar, mirin, soy sauce, salt, and dashi (if using) until well combined.
  2. Cook the Omelette: Heat a rectangular tamago-yaki pan or a regular non-stick pan over medium heat and lightly oil it. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface. Once it begins to set, roll it to one side of the pan.
  3. Repeat: Add more egg mixture to the pan, lifting the rolled omelette to let the uncooked egg flow underneath. When it sets, roll the omelette towards the opposite side. Repeat until all the egg mixture is used.
  4. Shape the Omelette: Once cooked, transfer the omelette to a bamboo mat and shape it into a rectangular log. Let it cool slightly.

Step 3: Assemble the Sushi

  1. Shape the Rice: Wet your hands with water and shape the sushi rice into small, oval mounds.
  2. Slice the Omelette: Cut the tamago-yaki into slices approximately the same size as the rice mounds.
  3. Combine: Place a slice of tamago-yaki on top of each rice mound and secure with a strip of nori.
  4. Serve: Serve with soy sauce for dipping.

Tips for Perfect Tamago Sushi

  • Consistency: Ensure the egg mixture is well-beaten for a smooth tamago-yaki.
  • Temperature: Keep the pan at medium heat to prevent the egg from burning.
  • Moist Hands: Always wet your hands when handling sushi rice to prevent sticking.
  • Sharp Knife: Use a sharp knife for clean cuts of the tamago-yaki and nori strips.


  • Add Vegetables: Incorporate finely chopped vegetables like spinach or scallions into the egg mixture.
  • Sweeten It Up: Adjust the sugar in the tamago-yaki for a sweeter flavor.
  • Fusion Twist: Add a touch of truffle oil or serve with a dollop of caviar for a gourmet twist.

Nutritional Information

  • Calories: Approximately 90-100 calories per piece.
  • Protein: 4 grams
  • Fat: 2 grams
  • Carbohydrates: 15 grams
  • Fiber: 1 gram


Tamago Sushi is a delightful and versatile dish that brings a sweet and savory balance to any meal. With its simple ingredients and straightforward preparation, it's an excellent choice for both novice and experienced cooks. Whether you're serving it as part of a sushi platter or enjoying it on its own, Tamago Sushi is sure to impress with its delicate flavors and elegant presentation.

Enjoy making and eating this delicious Japanese treat!


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