Tamagoyaki Sushi

For tamagoyaki sushi, prepare the sushi rice first.

For the sushi rice, rinse the rice until the draining water runs clear. Place the rice and water in a saucepan and let sit for 10 minutes.

Bring rice to a boil and simmer, covered, for 10 minutes. Remove from heat and continue to simmer, covered, for 15 minutes.

Transfer the rice to a shallow dish and let cool. Heat 1 tbsp rice vinegar in a saucepan, dissolve the sugar and salt in it and add to the cooled rice.

Mix 1 tsp of rice vinegar with a little water and moisten your hands with it. Form 15 long rolls from the rice and spread them on a plate.

Spread a little wasabi on the sushi.

For the omelet, beat the eggs. Add sake, sugar and salt and stir until sugar and salt are dissolved.

Add a little oil and a third of the egg mixture to the pan. Once the bottom is set, roll up the omelet from one side until it is folded up on the other side of the pan.

Fill the empty part of the pan with another third of the egg mixture and roll the omelet back up.

Place the rest of the egg mixture next to the rolled up omelet in the pan and roll up one last time.

Cut the omelet into 15 slices, let cool and place on top of the prepared rice. Serve the tamagoyaki sushi with soy sauce.

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