How to Make Japanese Maki Sushi With Tamago Yaki (Egg) ❤

This is a basic recipe for any sushi. You can make variation o this classic by changing the filling or the shape of the roll. I hope you enjoy this as i do.

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Wash the sushi rice twice before cooking

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Add the water. It should be on the 1 cup bar on your electric rice cooker.

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Mix the vinegar sugar and salt (only the rice part) set aside whilst the rice is cooking (more than 10 mins) make sure everything's dissolved.

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I use 2 extra large eggs. For those with normal eggs use 3. Add sugar and salt to the eggs.

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Beat the eggs to combine.

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Try to make the least bubble u can

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It's a good idea to have a small spoon to measure the eggs when u cook for even layers of tamago yaki.

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Pure the oil on to a non-stick pan. Use kitchen tissue to spread Around and get rid of the excess fat.

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Just a thin coat of oil will do.

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Add the egg mixture to the heated pan.

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Roll the egg when the rim is coming off the pan don't wait until cooked or it won't stick together.

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How to roll the egg.

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Turn off the heat. Leave the egg roll on the pan for a while to cook it through. ( the inside should be cooked by now don't worry) this gives the tamago nice brownish colour.

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Check the rice. Open the lid to vent out the steam as it cooked. Turn off the machine don't leave it on the keep warm mode.

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Break up the rice gently. Close the lid wait 5 mins.

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Add the vinegar mixture

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Fold the rice

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Cut tamago yaki into thin slices

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Lay down the nori sheet

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Add rice and the fillings.

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Roll! If possible use two hands and press down firmly.

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Cut into pieces and serve. Enjoy!

Ingredients

1 Cup japanese rice (sushi rice)
2 Cups Water
Tablespoons Japanese rice vinigar
2 Tablespoons Sugar
1 Teaspoon Salt
Rice Cooker
Sushi mat
Nori sheets
Mayonnaise
Artificial crabmeat (optional)
Shrimp roe (optional)
3 Tablespoons Eggs
1 Tablespoon Sugar
½ Teaspoons Salt
Oil
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