Day 1 – Tamagosushi
Tamagosushi was dreamed up as an attempt at a low carb sushi replacement. I’ve tried using cauliflower rice mixed with mayo as a rice replacement, and the taste is great, but the rolls aren’t firm, and the filling smooshes out with each bite. Today it occurred to me to try a thin omelette as a rice replacement. The flat hearty flavour is a great foil for the strong nori and the salty fillings, while the resulting roll is firm and easily cut.
The trick here is to prepare all the different elements before assembling the roll, as the nori becomes soft and chewy fairly fast, once the fillings are added.
For the omelette:
- 2 eggs
- 1/2 tsp light soy sauce
- 1/4 tsp mirin
- 1/4 tsp stevia
- 1/4 tsp salt
Lightly beat together the omelette ingredients and pour into a nonstick frying pan coated with cooking spray or oil. Turn the pan so the egg mixture is spread evenly. Cook over a medium heat until cooked through and then turn out onto a plate to cool.
For the roll:
- Nori sheet, to wrap
- Thinly sliced fillings of your choice – I used blanched asparagus, faux ham and spring onion
- Miso mayo (mix 1 Tbs mayo with 1/2 Tbs red miso paste)
To assemble:
Place the nori sheet on a sushi rolling mat. Lay the cooled omelette on the nori sheet and trim any overhang.
Spread the omelette with the miso mayo and assemble the filling ingredients along the bottom of the omelette as shown.
Starting at the bottom, roll up the sushi, tucking the filling ingredients into the centre and peeling back the mat as you go. Leave the roll for a few seconds as you get together your side dishes.
Using a very sharp wet knife, slice the sushi roll into rounds (or in two for hand rolls, if you prefer).
Serve with a couple of japanese style sides – I quick sauteed some beansprouts with sesame oil, light soy and rice vinegar and sesame seeds, as well as pulling some Kimchi out of the back of the fridge.
That looks great. I’ve never even thought about making something like that myself.
I LOVE the idea of using tamago instead of rice! I will try this the next time I make sushi, which will be sooner than if I had to make the rice. I wonder if restaurants would be willing to make the substitution? You should promote this as no/low carb (depending on the other ingredients). I know there would be a lot of people happy with this idea. I sent the link to my brother-in-law who doesn’t eat makizushi because of the rice.
I also love the idea of mixing miso with mayo (or yoghurt, in my case) for the spread.