Tamago Nigiri

Ingredients

• 6 Eggs
• 1 tsp light soy sauce
• 1 tsp raw cane sugar
• a pinch of salt
• 1 tbsp rice wine
• 2 tbsp sunflower oil
• 1 roasted nori sheet
• 150 g prepared sushi rice

Instructions

1. 1.

   Beat the eggs in a bowl, add 2 tbsp water, soy sauce, sugar, salt and rice wine, whisk well but do not froth.

2. 2.

   Heat a little oil in a pan. Pour in the egg mixture and cook a roughly 2 cm thick omelette. To do this, pour a thin layer of egg into the pan and let it set slightly over medium heat, poking bubbles. Use a spatula to fold the set egg twice into a piece about 6 cm wide.

3. 3.

   Brush the remaining space in the pan with a little oil, pour another thin layer of egg, lift the thicker omelette layer briefly so some liquid can run underneath, let it set for a moment, then use the spatula to fold the new egg over the thickened layer. Repeat until all egg is used and the omelette is about 2 cm thick.

4. 4.

   Let the finished omelette cool to room temperature. Then cut it crosswise into 1 cm thick halves, and each half into four equal rectangular pieces.

5. 5.

   Cut the nori sheet into eight strips about 2 cm wide. Shape the sushi rice into eight long oval balls.

6. 6.

   Place a slice of omelette on each rice ball, press gently with your hands, and wrap each one in a strip of nori. Press the ends of the nori with some rice grains to seal. Serve the tamago sushi.