3 tablespoons dashi, a broth containing kelp, bonito flakes, sardines, and shiitake mushrooms (or vegetable broth for vegetarians)
A pinch of salt
2 cups sushi rice, cooked
1 sheet nori
Tamago Sushi is a thin egg omelet on a base of sushi rice. It is tied together (in a very simple knot) with a nori strip. It is also called Tamago Nigiri Sushi. The word “Tamago” means “egg” or “cooked egg” in Japanese.
1Break the four eggs. Stir the eggs (specifically with chopsticks) but do not beat hard. Add in the sugar, mirin, dashi or vegetable stock, and salt to the eggs. Stir until the sugar is dissolved and the mixture is well-blended.
2With an oil-soaked cloth, wipe a rectangular skillet. Place the rectangular skillet on low heat for a few minutes.
3Gently pour the egg mixture onto the skillet.
4When the bottom of the omelet starts to brown, lift one side of the omelet up and roll it. Each roll should be about two inches wide (more like a fold.)
5Put the rolled up omelet on a cutting board and cut the edges off. Cut the rolled up omelet to make one by two inch pieces.
6Cut the nori sheet into thin strips, about 1.5 inches long.
7Moisten your hands with water (and maybe rub them with the inside of an avocado.) Form a rectangular block of sushi rice with your hands that matches the omelet slices (or is a little smaller).
8Once you have made enough of the sushi bases, place the omelet slices on the sushi and tie together with the nori.
Forget messy burgers and opt for bite-size sushi sliders for a trendy treat. Packed with flavor thanks to teriyaki tofu and gochujang mayo, they work as a meal or adorable appetizers.
How to (Properly) Eat Sushi with Trevor Corson
Trevor Corson has a one-of-a-kind job: He's a sushi concierge. As a result, he knows a lot about what people do right and wrong when eating sushi. Learn from him in this video (which was shot at New York's Jewel Bako, where Corson often works) and eat sushi with confidence.