TAMAGO ROLL

Ingredients:

To serve:

Instructions:

Wash the Rice well and cook with 100ml water on medium low heat. Season the rice with rice vinegar according to packet instruction.
Crack the eggs in a bowl along with 2 tablespoons water. Add a pinch of salt and sugar free syrup and whisk together until combined but not frothy.
Pour the egg mixture into an oiled baking pan, approximately 2 cm (3/4 inch) deep.
Brush a hot pan with oil, then pour a thin layer of egg mixture into the pan and let stand over medium heat until bubbles appear. Use a small spatula to lift the edge and fold it over twice towards the edge of the pan so that it is 6 cm (2 1/4 inches) wide. Brush the free space in the pan with a little oil and pour a thin layer of egg mixture into that space, immediately lifting the edge to let uncooked egg run underneath, and when just set roll the rolled egg up in this new layer. Continue in this manner until the entire egg is used and the omelette is about 2 cm (3/4 inch thick.)
Let the finished omelette cool to room temperature. Cut in half crosswise, then cut those halves into 4 equally sized, rectangular pieces.
Cut the nori sheet into eight 2 cm (3/4 inch) wide strips.
Form the sushi rice into 8 rectangular blocks.
Top each rice block with a slice of omelette and gently press down with your hands. Wrap each in a strip of nori, “gluing” in place with a few grains of rice.
glue strip ends with a few grains of rice

Nutrition Facts: