Japanese Tamagoyaki Rolled Omelet with Rice
Delicate, sweet-savory rolled Japanese omelet seasoned with coconut aminos, sliced and served over fluffy white sushi rice with toasted nori.
Tamagoyaki is a beloved Japanese rolled omelet featuring layered ribbons of seasoned egg that are both savory and gently sweet. Seasoned cleanly with coconut aminos and raw honey, these tender rolls slice beautifully over steaming bowls of short-grain sushi rice. Finished with finely shredded nori, it makes a nourishing, comforting breakfast that comes together in under half an hour.
Ingredients
Every ingredient is a real Clearshelf product, scored- 921 cup sushi rice, rinsed until clear
- 1 1/4 cups water
- 94
- 861 tbsp coconut aminos
- 941 tsp raw honey
- 2 tbsp water
- 1/4 tsp salt
- 961 1/2 tsp avocado oil
- 731 slice sushi nori, cut into thin shreds
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Place the rinsed sushi rice, 1 1/4 cups water, and a pinch of salt in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, taking about 3 minutes.
- 2
Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer undisturbed for 12 minutes. Remove the pan from heat and allow it to rest covered for 5 minutes so the steam finishes cooking the grains.
- 3
While the rice cooks, crack the eggs into a medium mixing bowl. Whisk in the coconut aminos, raw honey, 2 tablespoons water, and the remaining salt using chopsticks or a fork until completely incorporated, about 1 minute.
- 4
Heat a rectangular tamagoyaki pan or small nonstick skillet over medium-low heat. Brush the pan lightly with 1/2 teaspoon avocado oil, then pour in one-quarter of the egg mixture, tilting to cover the surface. Cook for about 1 to 2 minutes until the bottom sets but the top remains soft, then roll the egg toward one side of the pan.
- 5
Brush the bare part of the pan with another 1/2 teaspoon avocado oil. Pour in another quarter of the egg mixture, lifting the rolled omelet gently with a spatula so raw egg flows beneath it. Once barely set, roll the cooked log back over the new layer; repeat with the remaining egg mixture and oil in two more additions, cooking for 4 to 5 minutes total.
- 6
Transfer the finished rolled omelet to a clean cutting board and rest for 1 minute before slicing crosswise into 1-inch pieces. Divide the hot sushi rice between two serving bowls, fan the warm tamagoyaki slices on top, and scatter the shredded sushi nori over each portion before serving.
If using a standard round skillet instead of a rectangular tamagoyaki pan, fold the outer edges inward first to create straight sides before rolling. Leftover tamagoyaki keeps well chilled in an airtight container for up to 2 days.
More recipes
92Ground Turkey and Sweet Potato Breakfast Skillet
A high-protein, paleo breakfast skillet loaded with spiced ground turkey, tender sweet potatoes, and perfectly sunny fried eggs.
92Kimchi Fried Rice with Fried Eggs
Crispy pan-fried jasmine rice tossed with tangy kimchi and coconut aminos, finished with golden sunny-side-up eggs.
92Medjool Date and Tahini Greek Yogurt Bowl
Thick Greek yogurt swirled with rich tahini, chewy Medjool dates, and crunchy pistachios for a high-protein breakfast.
92Mexican Ground Beef Breakfast Hash
Crispy diced sweet potatoes and savory spiced ground beef tossed with salsa and topped with sunny fried eggs.
An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.