Tamagoyaki (rolled omelet) rice balls
Tamagoyaki (rolled omelet) rice balls
Ingredients
For the Tamagoyaki
- 2 large eggs
- 1/2 teaspoon soy sauce
- 1/2 teaspoon mirin
- 1/2 teaspoon granulated sugar
- 1 tablespoon water, or dashi
- 1/2 teaspoon vegetable oil, for cooking
For the Rice Balls
- 1 1/2 cups cooked short-grain rice, warm
- 1/4 teaspoon salt
- 1 sheet nori seaweed, cut into strips
Instructions
- 1
In a medium bowl, whisk together the large eggs, soy sauce, mirin, granulated sugar, and water until well combined. Do not over-whisk; you want to avoid too many bubbles.
⏱️ 1 min
- 2
Heat a small non-stick frying pan (a tamagoyaki pan is ideal) over medium heat. Lightly coat the pan with about 1/4 teaspoon of vegetable oil, wiping off any excess with a paper towel.
⏱️ 1 min
- 3
Pour about one-third of the egg mixture into the hot pan, tilting to evenly coat the bottom. As the edges set, gently push the cooked egg towards one side of the pan using a spatula, forming a loose roll. Do not cook completely through; it should still be slightly wet on top.
⏱️ 1 min
- 4
Add another 1/4 teaspoon of vegetable oil to the empty part of the pan. Pour another third of the egg mixture into the pan, lifting the cooked egg roll slightly so the new mixture flows underneath. Once the new layer is mostly set but still slightly wet, roll the first egg layer over the new layer, continuing to form a thicker roll.
⏱️ 1 min
- 5
Repeat the oiling and rolling process with the remaining egg mixture. Once all the egg is cooked and rolled into a log, remove it from the pan and let it cool slightly on a cutting board. Slice the tamagoyaki log into 3-4 pieces, about 1/2 inch thick.
⏱️ 1 min
- 6
In a separate bowl, gently mix the warm cooked short-grain rice with the salt. Taste and adjust seasoning if needed.
⏱️ 1 min
- 7
Moisten your hands with water (or wear food-safe gloves) to prevent sticking. Take about 1/4 cup of seasoned rice and flatten it slightly in your palm. Place one slice of tamagoyaki in the center.
⏱️ 2 min
- 8
Cover the tamagoyaki with another 1/4 cup of rice. Gently press and shape the rice around the tamagoyaki into a triangular, cylindrical, or spherical rice ball. Repeat for the remaining tamagoyaki slices and rice.
⏱️ 2 min
- 9
Wrap each tamagoyaki rice ball with a strip of nori seaweed, pressing gently to secure it. Serve immediately or pack for a delicious lunch.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tamagoyaki (rolled omelet) rice balls
Ingredients
For the Tamagoyaki
- 2 large eggs
- 1/2 teaspoon soy sauce
- 1/2 teaspoon mirin
- 1/2 teaspoon granulated sugar
- 1 tablespoon water, or dashi
- 1/2 teaspoon vegetable oil, for cooking
For the Rice Balls
- 1 1/2 cups cooked short-grain rice, warm
- 1/4 teaspoon salt
- 1 sheet nori seaweed, cut into strips
Instructions
- 1
In a medium bowl, whisk together the large eggs, soy sauce, mirin, granulated sugar, and water until well combined. Do not over-whisk; you want to avoid too many bubbles.
⏱️ 1 min - 2
Heat a small non-stick frying pan (a tamagoyaki pan is ideal) over medium heat. Lightly coat the pan with about 1/4 teaspoon of vegetable oil, wiping off any excess with a paper towel.
⏱️ 1 min - 3
Pour about one-third of the egg mixture into the hot pan, tilting to evenly coat the bottom. As the edges set, gently push the cooked egg towards one side of the pan using a spatula, forming a loose roll. Do not cook completely through; it should still be slightly wet on top.
⏱️ 1 min - 4
Add another 1/4 teaspoon of vegetable oil to the empty part of the pan. Pour another third of the egg mixture into the pan, lifting the cooked egg roll slightly so the new mixture flows underneath. Once the new layer is mostly set but still slightly wet, roll the first egg layer over the new layer, continuing to form a thicker roll.
⏱️ 1 min - 5
Repeat the oiling and rolling process with the remaining egg mixture. Once all the egg is cooked and rolled into a log, remove it from the pan and let it cool slightly on a cutting board. Slice the tamagoyaki log into 3-4 pieces, about 1/2 inch thick.
⏱️ 1 min - 6
In a separate bowl, gently mix the warm cooked short-grain rice with the salt. Taste and adjust seasoning if needed.
⏱️ 1 min - 7
Moisten your hands with water (or wear food-safe gloves) to prevent sticking. Take about 1/4 cup of seasoned rice and flatten it slightly in your palm. Place one slice of tamagoyaki in the center.
⏱️ 2 min - 8
Cover the tamagoyaki with another 1/4 cup of rice. Gently press and shape the rice around the tamagoyaki into a triangular, cylindrical, or spherical rice ball. Repeat for the remaining tamagoyaki slices and rice.
⏱️ 2 min - 9
Wrap each tamagoyaki rice ball with a strip of nori seaweed, pressing gently to secure it. Serve immediately or pack for a delicious lunch.
⏱️ 1 min