Tamagoyaki Sushi

Tamagoyaki Sushi

1. Three eggs were scattered in a bowl, and I just made a few eggs if I wanted to roll a few rolls. I made three rolls.

2. Chop the ham, shallots and carrots into fine pieces and add them to the egg mixture. Add a teaspoon of salt and mix well.

3. The jade pot I use, if you don’t use a pan, heat the pot over a small heat, put a thin layer of oil in the pot, and pour a large spoonful of egg liquid.

4. Gently turn the pan to spread the egg liquid evenly on the bottom of the pan.

5. When the egg liquid on the surface is not completely set, roll it up with a spatula.

6. After the roll is finished, move the jade-yaki to the middle of the pot and continue heating for a while, so that the egg liquid is completely solidified, and the heat is low throughout the process. Follow this method to make three jade-yaki.

7. Bake the jade until it is not hot, shape it with bamboo curtains to make it rounder.

8. Roll up the tamako and make a round shape.

9. Take a piece of seaweed to wrap the finished jade, cut off the excess seaweed on both sides, don't waste the cut seaweed, save it for later use when rolling small rolls.

10. According to this method, wrap into three rolls

11. Add a tablespoon of sushi vinegar to the rice and stir well.

12. Take another piece of seaweed and cut it into the same width as the jade roll. Spread the rice flat on the seaweed, paying attention to only spread it to two-thirds, so that it can be burned around the jade and the finished product is more beautiful.

13. The tamagoyaki roll is placed on one end of the rice

14. The bamboo curtain is rolled up and held firmly with both hands.

15. The rolled sushi is cut into pieces with a sharp knife. After each piece is cut, the knife must be rinsed with water so that the cut sushi is beautiful.

16. Is the finished product beautiful?

17. Paired with sweet and sour pansa fish soup, it is a comfortable and delicious love breakfast🤗