Omakase Tamagoyaki Sushi Rolls

Ingredients

• 6 large Eggs
• 1/3 cup Dashi stock
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1 tsp Soy sauce
• 1.5 cups Sushi rice
• 3 tbsp Rice vinegar
• 2 sheets Nori sheets
• 1/2 tsp Salt
• 1 tbsp Neutral oil
• 1 tsp Wasabi(optional)
• to serve Pickled ginger(optional)

Instructions

1. 1

   Rinse the sushi rice until the water runs clear, then cook it with 1.75 cups water. Meanwhile, whisk together rice vinegar, 1 tbsp sugar, and salt until dissolved.

2. 2

   Transfer hot cooked rice to a wide bowl, fold in the vinegar mixture with cutting motions, and fan until cool to room temperature (about 15 minutes).

3. 3

   Whisk the eggs gently with dashi, remaining 2 tbsp sugar, mirin, and soy sauce; strain through a fine sieve for a smooth texture.

4. 4

   Heat a rectangular tamagoyaki pan over medium-low heat and oil it lightly with a paper towel. Pour a thin layer of egg, and when just set, roll it toward one end.

5. 5

   Oil the pan again, pour in another thin layer of egg, lift the rolled omelet so egg flows underneath, and roll again. Repeat until all egg is used, then shape the log with a bamboo mat and rest 5 minutes.

6. 6

   Slice the tamagoyaki into long strips.

7. 7

   Place a nori sheet on a bamboo mat, spread seasoned rice in an even layer, lay a strip of tamagoyaki across the center (with a dab of wasabi if using), and roll tightly, sealing the edge with a grain of rice.

8. 8

   Slice each roll into 6-8 pieces with a wet knife and serve with pickled ginger and soy sauce.