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Brunch · Japanese

Tamagoyaki with Nori Filling and Rice

25 min Serves 4 ~435 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeKid-friendlyVegetarian

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Ingredients

  • 6 eggs
  • 2 nori sheets
  • 1 tbsp soy sauce
  • 1 tbsp caster sugar
  • 1 tbsp vegetable oil
  • 300 g sushi rice

Nutrition (per serving)

Calories
435 kcal
Protein
16.7 g
Carbohydrate
62.5 g
of which sugars
3.6 g
Fat
12.2 g
of which saturates
3.1 g
Fibre
1.5 g
Salt
0.95 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and leave to cool slightly.

  2. 2

    Beat the eggs with the soy sauce and caster sugar. Cut the nori sheets to fit the width of a small non-stick pan.

  3. 3

    Lightly oil the pan with the vegetable oil and set over a medium-low heat. Pour in a thin layer of the egg and cook for 1 minute until just set, then lay a sheet of nori over the top.

  4. 4

    Roll the egg and nori up to one side of the pan, then pour in more egg, lifting the roll to let it flow underneath. Repeat until all the egg and nori are used, building a thick log.

  5. 5

    Lift onto a board, slice into thick pieces and serve with the rice.

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