Tamago Sushi ~ Sweet Egg Sushi

Tamago sushi (卵 すし) is one of my favorites: it's simple, quick, an awesome start for a beginner and tastes amazing!

Tamago Sushi Recipe ~ makes approx. 2 rolls

Ingredients:

• 1 batch Personal Sushi Rice
  
• 1 sheet Nori (dried seaweed sheet)
  
• 1 tablespoon Peanut Oil (or other thin/light oil)
• 2 large eggs
• 3/4 tablespoon Sugar (or a little less if you choose)
  
• 1/2 tablespoon Shoyu (Japanese Soy Sauce, although any kind will do)
• OPTIONAL : Sriracha Hot Chili Sauce
  

1. Cook sushi rice.
   
2. Whip eggs, sugar and shoyu together in a small bowl.
   
3. Heat oil an a medium fry pan on low-medium heat.
   
4. Cook eggs like an omelette, try not to brown it.
   
5. Check the bottom to see when to flip.
   
6. Once cooked, put omelette on a chopping block and cut into 1 x 3 inch rectangles
   
7. Mold cooled sushi rice into small egg-like shapes (if the rice sticks to your hands, moisten them, trust me, it helps)
   
8. Cut Nori into 1/2 inch strips.
9. Put a rice ball on each rectangle of egg, tie a strip of Nori around the center width of the sushi. (Tip: slightly damped the nori by steam or a VERY light spray of watter to make it stick nicer - too damp and it will begin to wrinkle and shrink)
   
10. If you wish, add a dot of Sriracha on the top.
11. Serve fresh with soy sauce.
    

Enjoy~!