Tamago Sushi Roll

Garrett loves sushi and his wife and little ones love sushi vegetarian style! Last night, Garrett made such an amazing tamago sushi roll with dipping sauces for us. A friend of Garrett's is an awesome sushi chef and he says that the rice is the most important thing to get just right. The rice needs to be sticky, but not mushy. While learning the art of making sushi, it was his job to make rice for a year, perfecting it. Garrett's rice is not sushi chef perfect, but it was amazing to us and one of the best vegetarian rolls we have ever had!

Preparing the tamago was next. Tamago is like an omelet cooked with soy sauce and sugar, even it in itself is so good! After the rice and tamago were ready, he prepared the seaweed by carefully sweeping it over the flame on the stove burner to warm it a bit causing it to soften so as not to crack or tear. First, the rice was placed on top of the seaweed. Next, the thinly sliced carrots and green onions were placed. Then, the tamago and avocado topped the pile of goodness. Last, before rolling, the spicy creamy sauce was drizzled over.

The orange spicy creamy sauce is Sriracha Hot Chili Sauce mixed with Mayonaise. The green is wasabi.

He also made the best ponzu sauce for dipping! It is made from soy sauce, fresh squeezed juice from an orange, a little apple cider vinegar, and diced green onions. This is a simplified version as we didn't have the bonito flakes on hand. The apple cider vinegar was substituted for the rice wine vinegar that would traditionally be used.

The rolls were formed by hand in lieu of a bamboo sushi roll maker.

Thank you my love for making a wonderfully delicious meal!