Tamago Sushi
Recipe by
@tofuqueen_
@tofuqueen_
Medium
About 1 hour
INGREDIENTS:
For the vegan omelet
- Scant 1 cup Crackd® The No-Egg-Egg®
- 1/8 teaspoon kala namak
- 1 teaspoon mirin
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Oil, for frying
-
You will also need:
- 1 1/4 cups uncooked sticky rice, cooked and cooled
- 2 teaspoons mirin
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon sugar, dissolved in a little hot water
- Nori sheets
METHOD:
- In a bowl, whisk together the Crackd®, kala namak, mirin, rice wine vinegar, sesame oil and sugar.
- Heat a little oil in a skillet over medium heat.
- Pour in about one-third of the mixture in a thin layer.
- Cook for a few minutes until it sets into a thin omelet.
- Fold it over, then pour another third of the mixture into the open space. Repeat until all the mixture has been used and you have a layered omelet.
- Place the omelet under the broiler for a few minutes to make sure it is cooked through and holds its shape.
- Let it cool, then cut into strips sized to fit over the rice.
- Season the cooked sticky rice with the mirin, rice wine vinegar and sugar mixture.
- With wet hands, shape the rice into small oval sushi mounds.
- Top each mound with a strip of omelet.
- Cut thin strips of nori and wrap each piece to hold it together.
- Serve
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