Ingredients
| Large eggs |
2
|
| Mirin |
1 tbsp
|
| Soy sauce |
1 tsp
|
| Oil spray | |
| Cooked sushi rice |
1 + 1/3 cup
|
| Medium avocado, sliced lengthwise into 1/4-inch wide strips |
1/4
|
| Baby cucumber, sliced lengthwise into 1/4-inch wide strips |
1
|
| Sushi seaweed |
3 sheets
|
Directions
- To make the tamagoyaki, HEAT a nonstick pan on medium-high and COAT with oil spray. While the pan is heating, WHISK eggs, mirin, and soy sauce in a bowl.
- When the pan is hot, POUR about one-third of the egg mixture and quickly SWIRL it to coat the pan and form a thin layer. As the egg starts to cook on the bottom side, gently ROLL it from one side of the pan to the other with a spatula or chopsticks.
- KEEP the rolled omelet on one side of the pan, REPEAT step 2, and ROLL the omelet back to the other side. REPEAT until all the egg mixture is used up. You should end up with a rectangular-looking roll. SLICE lengthwise into 3 long strips and SET ASIDE to cool.
- To make the sushi rolls, PLACE a sheet of seaweed on a bamboo sushi mat, rough side facing up. PLACE 1/3 of the cooked sushi rice on the lower ¾ of the seaweed sheet, spreading it out as thinly and evenly as possible. Then, LAY the filling ingredients (cucumber, avocado, and tamagoyaki) lengthwise in the middle of the rice. ROLL it tightly from the bottom, using the bamboo mat. MOVE the roll to a chopping board to rest, with the seam of the seaweed facing down, for at least 5 minutes before cutting. REPEAT with remaining ingredients to form a total of 3 rolls.
Insider Tips
- Note: If you do not have a bamboo mat, you can serve these deconstructed, “taco” style, by cutting each sushi seaweed sheet into 4 squares, and placing a bit of rice, tamagoyaki, avocado, cucumber, and a dash of soy sauce.