Description
Create beautiful sushi at home with ease with using this homemade vegan tamago recipe. These eggless tamago rolls are incredibly delicious and remarkably easy to make!
Ingredients
Scale
Vegan Egg Ingredients:
- 5 Tbsp Chickpea Flour
- 2 Tbsp Tapioca Starch
- ½ tsp Xanthan Gum
- 1 tsp Apple Cider Vinegar
- 1 Tbsp Nutritional Yeast
- ½ tsp Garlic Powder
- ½ tsp Paprika
- ½ tsp Turmeric
- 1 Cup Water
- 1 tsp Sesame Oil (or Olive Oil)
Sushi Ingredients:
- 1 Cup White Rice
- 1 1/8 Cup Water
- 2 Tbsp Rice Vinegar
- 3–4 Nori Sheets (Cut into ½ inch thick and 5 inches long strips)
Instructions
- Make the rice as per the directions on the package. When the rice is finished spread it out on a plate. Add the rice vinegar to the rice and mix well. Set aside.
- In a bowl, combine all ingredients for the tamago mixture. Whisk well until no clumps remain.
- Heat a skillet over medium heat. Add 1-2 tsp. of oil to the skillet. We used sesame oil but any oil will work. Pour a small amount of the tamago mixture to the skillet, about ¼ cup.
- Allow to cook until bubbles stop forming on the top of the pancake, about 2 minutes. Flip and cook for another two minutes. Remove and set aside on a plate. Do this until all of the mixture is finished.
- Cut the “egg” pancakes into 1 inch by 3 inch pieces. Cut the nori sheet into long thin strips.
- Using an empty ice tray, form the rice patties. Pack an ice cup firmly until it is about halfway full. Tap it out into your hand. Place a piece of tamago onto the rice patty and wrap it with a nori strip. Seal the nori around the sushi piece with a dab of water.
- Serve immediately with soy sauce or liquid aminos and wasabi paste. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 3 days. However, they are best the day you prepare them.
Notes
- These are great for a small dinner party. We like to make them as an appetizer when we are making sushi bowls or if we are filling really inspired alongside other vegetable sushi rolls.
Keywords: Homemade Vegan Tamago
