BrokeAss Gourmet

BrokeAss Gourmet

Tamago-Tofu Sushi

  • Prep Time 0:30
  • Cook Time 0:20
  • Estimated Cost $11
  • 2 Comments

This easy and fun rendition of maki sushi happens to be vegetarian, but I bet it will appeal even to the most devoted raw fish lovers.

I like to make my tamago (a sweet Japanese omelet) in the microwave. since it makes it nice and fluffy in a very short amount of time, but feel free to cook yours in a small frying pan.

Ingredients

  • 1 1/2 cups sushi rice, cooked according to package directions and cooled to room temperature $2.50 for 24 oz.
  • 2 tbsp. seasoned rice vinegar $1.50 for 10 oz.
  • 2 eggs, beaten $1.50 for 6
  • dash soy sauce Pantry
  • 1 tsp sugar Pantry
  • vegetable or coconut oil, for frying Pantry
  • 1 14-oz container of extra-firm tofu, pressed in a clean dish towel to remove excess liquid and cut into strips $2
  • 6 sheets nori $2.50 for 12
  • 2 carrots, shredded or julienned $0.50
  • 3 scallions, split lengthwise, then cut into 6" strips $1 for a bunch
  • toasted sesame seeds for garnish optional

Recipe Serves 2-3

Directions

  1. Drizzle the rice vinegar over the cooked sushi rice and set aside.
  2. To make the tamago, combine the eggs, soy sauce and sugar in a small microwaveable bowl. Microwave on high for 1 minute-1 minute and 20 seconds, until just set. Set aside to cool.
  3. Heat about an inch of oil in a large, heavy-bottomed frying pan over medium heat. Add the pressed, sliced tofu and cook for 8-10 minutes on each side, until a thick, crisp crust develops. Remove from the pan and drain on paper towels.
  4. Once the egg tomago has cooled, slice it into long strips.
  5. To assemble the sushi rolls, place a sheet of nori, shiny-side-down on a clean cutting board or sushi mat. Wet your hands completely and scoop up a handful of rice. Press an even layer of rice from the bottom of the nori, up about 3/4 of the way.
  6. Arrange a few slices of tamago, tofu, scallions and carrot in an even line at the bottom of the nori sheet, on top of the rice layer. Roll the nori tightly, encasing the fillings. Use a little water to seal the end if necessary. If you have a sushi mat, you can use it to roll the sushi at this point. Repeat with remaining nori, rice and fillings.
  7. Slice the sushi into 1” or 1 1/2 “ pieces, sprinkled lightly with sesame seeds, if desired.
  8. Serve garnished with your favorite sushi accompaniments. I like lemon, soy sauce, wasabi and pickled ginger.

Category: Meals

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What They're Saying

James Cary, on Mar 9, 07:40 PM, wrote:

Sounds like a fun roll to make on sushi night, I’ll definitely have to bust out the eggs next time I roll some nori.
Wouldn’t the eggs (the unfertilized eggs of a chicken, mind you) make this roll decidedly not for veggies?

Garrett deRosset, on Mar 10, 02:27 AM, wrote:

O my lord where have you been with your non-oven-needing recipes! I’m in a tiny apartment with just a stove and now I finally have the ability to cook from your website again. My kingdom for an oven.

What’s up with the Japanese kick? It’s good timing I’d say. Tomorrow is a very special day for Japan. 3/11 marks the 1 year anniversary of the tsunami.