Vegetarian Egg Omelette Sushi

High Protein Vegetarian Egg Omelette Sushi recipe from Bulk Nutrients

Most of us love sushi. And even if you’re a vegetarian, it doesn't mean you should miss out!

One of the lesser-known variations of sushi is the sushi eggs omelette. Also known as "tamagoyaki", it’s a sweet, savoury, and omelette-like dish made with eggs and a variety of fillings. The following vegetarian recipe and steps to create sushi eggs omelette, from the comfort of your own home.

Let’s get you your vegetarian sushi recipe!

Tips for selecting and preparing sushi ingredients

Here’s how to select and prepare the ingredients required for vegetarian sushi recipes:

  • Eggs: Choose fresh eggs for the best flavour and texture.
  • Sushi Rice: Use good quality sushi rice that is specifically labelled for sushi making.
  • Water: Use filtered or distilled water for best results.
  • Vinegar: Rice vinegar is the traditional choice for making sushi rice, but you can also use unseasoned rice vinegar.
  • Sugar: Use granulated sugar or any type of sugar that dissolves easily.
  • Salt: Use a fine-grain salt for best results.
  • Nori Sheets: Look for nori sheets that are dark green in colour and have a smooth texture.
  • Carrot: Choose firm and bright orange carrots.
  • Red Capsicum: Select a small red capsicum that is firm and has a bright red colour.
  • Avocado: Choose ripe avocados that are slightly soft to the touch.

Makes: 3 rolls (about 18 pieces)Calories: 517Difficulty Level: EasyPreparation time: 20 minutesCook time: 5 minutesTotal time: 25 minutes

Ingredients

So what goes into sushi eggs omelette? Take a look at the below:

  • 2 eggs
  • 1 cup sushi rice - cooked
  • 1 1/4 cups of water
  • 2 1/2 tablespoons of vinegar
  • 1/2 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 3 nori sheets
  • 1 carrot - finely sliced
  • 1 small red capsicum - finely sliced
  • 1 avocado - thinly sliced

Instructions

Here’s how to prepare your sushi in simple steps:

  1. Step 1: To prepare the sushi rice place in a rice cooker with water.
  2. Step 2: When the rice is cooked stir through vinegar, sugar and salt.
  3. Step 3: Allow the rice to cool.
  4. Step 4: Whisk eggs and place in a frying pan to cook. Flip halfway.
  5. Step 5: When the egg is cooked slice it into thin slices.
  6. Step 6: Place one sheet of nori shiny side down. Take 1/3 of the rice and place on the nori. Spreed out evenly, ensuring compact and leave a 1-2cm gap at either end of the nori sheet.
  7. Step 7: Place the carrot, capsicum, egg and avocado up the center of the rice.
  8. Step 8: Lightly dampen each exposed end of the nori. This will help it to stick together when rolled.
  9. Step 9: To roll, carefully start to fold/roll one end in, applying even pressure to keep the wrap tight but also to allow the mix to be folded in. A sushi roll mat may help with this.
  10. Step 10: Use a sharp knife to slice the sushi.
  11. Step 11: Serve with soy sauce and wasabi.
  12. Step 12: Best enjoyed immediately or kept in the fridge for up to two days.

Tips for perfecting your veg sushi recipe

The more you make this dish, the better you’ll get! Here are some tips for perfecting it:

  • Rice: For perfect sushi rice, use a 1:1.1 ratio of rice to water. Rinse the rice before cooking to remove excess starch.
  • Rice seasoning: Experiment with different ratios of vinegar, sugar and salt to achieve the perfect balance of flavours!
  • Whisking the eggs: Whisk the eggs thoroughly to ensure an even texture.
  • Cooking the eggs: Cook the eggs on low heat, flipping only once to prevent them from breaking.
  • Cutting the egg: Slice the egg into thin slices for easy rolling.
  • Rice spreading: Spread the rice evenly on the nori sheet, making sure it covers the entire sheet except for a 1-2cm gap at both ends.
  • Placing the fillings: Be careful not to overfill the rolls, as this will make it difficult to roll.
  • Rolling: Use a sushi rolling mat to help you roll the nori tightly and evenly.
  • Slicing: Use a sharp, clean knife to slice the sushi, wiping the blade between cuts to prevent smudging.
  • Serving suggestions: Serve the sushi with soy sauce and wasabi, or with pickled ginger and wasabi. Enjoy immediately or store in the fridge for up to 2 days.
Bulk Nutrients Recipe - Tamagoyaki -  Vegetarian Egg Omelette Sushi

Sushi Serving Suggestions

What should you pair your vegetarian sushi with? Well, the sushi's mild flavours go well with a variety of dips and sauces such as soy sauce, wasabi, and pickled ginger. For a more substantial meal, serve the sushi rolls with miso soup, a salad, or edamame.

And sushi rolls can be served as a light lunch or dinner, or as an appetiser at a party. Arrange the sushi rolls on a platter and garnish them with pickled ginger and wasabi for a visually appealing presentation.

And if you want to keep pushing your presentation, then try arranging the sushi rolls on a bed of shredded lettuce or decorated with edible flowers for a top-notch presentation!

And when it comes time to store your leftover sushi, do so in an airtight container in the refrigerator for up to 2 days. For best results, enjoy the sushi rolls immediately after preparation.

Wrapping up Vegetarian Sushi 🍣

So, there’s your step-by-step guide for making a vegetarian sushi egg omelette, also known as "tamagoyaki."

The core ingredients are eggs, sushi rice, water, vinegar, sugar, salt, nori sheets, carrot, red capsicum, and avocado. When selecting these, remember to choose the freshest ingredients possible!

Your sushi recipe vegetarian can be served with soy sauce, wasabi, pickled ginger, miso soup, salad, or edamame, and can be presented in an elegant way for a light lunch, dinner, or as an appetiser at a party, or for simply a new tasty protein dish for vegetarians in the comfort of home.

Nicole is a qualified Personal Trainer and Food Scientist

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.

More about Nicole Frain
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