Japanese Tamago (Sweet Omelette) Nigiri

Ingredients

• 100g prepared sushi rice
• 2 large free-range eggs
• 1 tsp caster sugar
• 1 tsp light soy sauce
• 1 tsp vegetable oil
• 1 nori sheet, cut into 4 thin strips (about 1cm wide)

Method

Whisk the eggs, sugar, and soy sauce together thoroughly.

Heat a small non-stick frying pan with the oil over low-medium heat. Pour in half the egg mixture to create a thin layer; once set, roll it up to one side of the pan. Pour in the remaining egg mixture, let it cook slightly, and roll the first omelette log back over the new layer to create a thick, layered omelette.

Remove from the pan, let it cool, and slice into 4 rectangular blocks.

Wet your hands and shape the sushi rice into 4 compact, oval-shaped mounds.

Place a slice of omelette on top of each rice mound and wrap a thin strip of nori around the middle to secure it, sealing the join underneath with a drop of water.