Japanese Tamago Kimbap-style Sushi Rolls

Ingredients

• 1 cup sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 4 eggs
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar (for tamago)
• 4 nori sheets
• 1 cup pickled cucumber
• 1/2 cup pickled carrot
• 1 tsp sesame oil

Instructions

1. 1

   Rinse the sushi rice until water runs clear, then cook with 1.2 cups water (about 15 minutes). Meanwhile, mix rice vinegar with 1 tbsp sugar and salt; fold into hot rice and let cool.

2. 2

   Whisk eggs with soy sauce, mirin, and 1 tbsp sugar. Heat an oiled pan and cook a thin egg layer (tamago), rolling it as it sets or cooking in 2-3 layers, about 5 minutes. Slice into strips.

3. 3

   Quickly pickle sliced cucumber and carrot in vinegar, salt, and a pinch of sugar for at least 10 minutes.

4. 4

   Lay a nori sheet on a bamboo mat, spread a thin layer of seasoned rice, and arrange tamago strips and pickled vegetables across the center.

5. 5

   Roll tightly using the mat, seal the edge with a dab of water, and brush lightly with sesame oil. Slice each roll into 6 pieces and serve.