High-Stacked Japanese Tamago Sushi Rolls

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Layered sweet and savory Japanese omelette slices rolled with sushi rice and nori for a delicate, elevated sushi experience. This Japanese-inspired high-protein recipe, ready in about 35 minutes, pairs eggs, mirin, 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 mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 1/2 cups cooked sushi rice
• 1 tbsp rice vinegar
• 2 full sheets nori sheets
• 1 tbsp vegetable oil
• to serve wasabi
• to serve pickled ginger

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Instructions

1. Step 1: In a bowl, whisk 4 large eggs with 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until well combined and smooth.
2. Step 2: Heat 1 tbsp vegetable oil over medium heat in a rectangular tamagoyaki pan or small non-stick skillet. Pour a thin layer of the egg mixture, tilting to cover the bottom, and cook for 1-2 minutes until edges set but top is slightly wet.
3. Step 3: Carefully roll the cooked egg layer from one side to the other using chopsticks or a spatula. Push the rolled egg to one side of the pan.
4. Step 4: Add another thin layer of egg mixture to the empty pan space, lifting the rolled egg to let the uncooked egg flow underneath. Cook for 1-2 minutes and roll again, repeating until all egg mixture is used, forming a thick layered omelette.
5. Step 5: Remove omelette and let cool slightly. Meanwhile, season 1 1/2 cups cooked sushi rice with 1 tbsp rice vinegar and mix gently.
6. Step 6: Place a bamboo sushi mat on a flat surface and lay 1 nori sheet shiny side down. Spread half the sushi rice evenly over nori, leaving a 1-inch border.
7. Step 7: Slice the tamagoyaki into strips about 1 inch wide and arrange a row near the bottom edge of the rice. Roll tightly using the bamboo mat to form the sushi roll.
8. Step 8: Repeat with second nori sheet and remaining ingredients. Slice rolls into 6 pieces each and serve with wasabi and pickled ginger.