Tamago Nigiri

By: Maree Pollard

Cook rice by absorption method following manufacturer’s instructions
Once rice is cooked stir in sushi seasoning and let cool
Whisk eggs, soy sauce, mirin and water together
In a nonstick pan wipe the bottom of the pan with oil
Add approximately 1/3 of the egg mixture and cook till just under on top
Fold the egg over approximately 3cm and over keep folding over until it is all enclosed. Move egg roll to bottom of pan and add another 1/3 egg mixture cooking same as before. Roll folder the roll on top of the new egg pancake until all rolled up and move the new roll to the bottom of the pan and repeat steps with the last of the egg mixture
Once the egg is cooked ( do not overcook you do not want browning). Tear off some baking paper and wrap egg in paper firmly and let sit and cool. This will help bind the egg roll together and cook thoroughly the inside.
Take the Nori and cut in half long edge to longe edge. Then cut each half into approximately 1cm strips
Cut the egg roll into 7mm rounds
Take some sushi rice with damp hands and mould into a log appropriately 4cm x 2cm x 1cm (or adapt dice to the egg roll.) place a slice of egg roll on top of the sushi rice. Grab a strip of seaweed and wrap around sushi and egg and secure underneath with a dab of water. Repeat until all ingredients have been used up.