Tamago Sushi

Recipe by
30 Mins


Ingredients (for the vegan omelette): 

  • 200g Crackd The No-Egg Egg
  • ⅛ Tsp Kala Namak
  • 1 Tsp Mirin
  • 1 Tbsp Rice Wine Vinegar 
  • 1 Tsp Sesame Oil 
  • 1 Tsp Sugar
  • Pinch of Salt
  • Oil, for frying

You will also need:

  • Sticky Rice (cooled) - 250g when uncooked - seasoned with 2 tsp mirin, 2 tsp rice wine vinegar and ½ tsp sugar dissolved in a drop of hot water
  • Nori sheets


  1. In a bowl add all of omelette ingredients and mix well to combine.

  1. Heat some oil in a pan and when hot add about a third of your mixture as a thin layer, it’s important to make sure your oil isn’t too hot or bubbles will form.

  1. Let this cook for a few minutes until it has formed a thin omelette, fold it in half on itself and in the gap add another third of the mixture, you then want to repeat the first stage, when it has formed a firmer omelette shape, fold it over the others like before and then repeat with the last third of mixture you have.

  1. Once this is done, you can pop it under the grill for a few minutes to ensure it is cooked through and will hold its shape.

  1. Let this cool down and then cut into strips big enough to fit on top of your rice.

  1. With your cooled sticky rice, using wet hands, form sushi sized small sausage shapes with a flat top and bottom so they sit well on your plate.

  1. Add a strip of your omelette on top and cut a thin ribbon out of your nori to wrap around.

  1. Repeat with each one and enjoy!

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