Egg and Scallion Tamago Sushi Rolls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Sweet and savory Japanese rolled omelet layered over seasoned sushi rice with fresh scallions, wrapped tightly in nori for a classic tamago sushi experience. This Japanese-inspired sushi recipe, ready in about 45 minutes, pairs eggs, sugar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2 tbsp sugar
• 1 tsp soy sauce
• 1 tbsp mirin
• 1/4 tsp salt
• 2 cups cooked sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar (for rice)
• 1/2 tsp salt (for rice)
• 2, finely chopped scallions
• 4 full sheets nori sheets
• 1 tsp vegetable oil

Instructions

1. Step 1: In a small saucepan, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt for the sushi rice seasoning. Heat gently until sugar dissolves, then fold this mixture into 2 cups cooked sushi rice. Set aside.
2. Step 2: In a mixing bowl, whisk 4 large eggs with 2 tbsp sugar, 1 tsp soy sauce, 1 tbsp mirin, and 1/4 tsp salt until smooth and slightly frothy.
3. Step 3: Heat a rectangular tamagoyaki pan or non-stick skillet over medium heat and brush with 1 tsp vegetable oil.
4. Step 4: Pour a thin layer of egg mixture into the pan, tilting to cover the surface. When the egg is half set but still slightly runny on top, sprinkle with some of the 2 chopped scallions.
5. Step 5: Starting from one edge, carefully roll the egg toward the opposite side using a spatula or chopsticks. Push the rolled omelet back to the starting edge.
6. Step 6: Add another thin layer of egg mixture, lifting the rolled omelet so the egg flows underneath. When set halfway, roll again toward the opposite side. Repeat until all egg is used, forming a layered roll.
7. Step 7: Remove the tamago roll and let it cool slightly. Cut each of the 4 nori sheets in half.
8. Step 8: Place a sheet of nori on a sushi mat or flat surface, spread about 1/2 cup of the seasoned sushi rice evenly, leaving a 1-inch border at the top.
9. Step 9: Slice the tamago roll into 1/2-inch thick strips and arrange a strip over the rice near the bottom edge. Roll tightly using the sushi mat.
10. Step 10: Slice each roll into 6 pieces with a sharp knife. Serve immediately with soy sauce and pickled ginger if desired.