Vegan tamago sushi

Ingredients

• 5 tablespoons chickpea flour
• 2 tablespoons cornstarch
• A little under ½ teaspoon xanthan gum
• 1 tablespoon apple cider vinegar
• ⅛ teaspoon kala namak (or regular salt), plus a little more to serve
• ⅛ teaspoon sugar
• 200 ml water
• A pinch of turmeric (optional)
• 1-2 tablespoons olive oil
• 120 g sushi rice (or short-grain rice)
• 180 ml water, for the rice
• 1 small piece kombu seaweed
• 1 tablespoon mirin
• 1 sheet nori seaweed
• 4 tablespoons soy sauce, for dipping
• 1 teaspoon rice vinegar, for dipping

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice
• What to use instead of sugar
• What to use instead of cornstarch
• What to use instead of soy sauce

Instructions

1. Blend all the tamagoyaki ingredients except the oil for 30-40 seconds, until smooth and slightly thick.
2. Wipe a little oil over a medium or large nonstick skillet with a folded piece of paper towel. Set it over medium-low heat and spread 2-3 tablespoons of the batter with a spoon or spatula: the idea is to make very thin crepes and roll them up on themselves.
3. When the surface dries and loses its shine, turn the heat to the lowest setting, fold the edges in slightly to make it rectangular and roll it up. You'll have a flat little roll at one side of the skillet.
4. Grease the rest of the skillet again, spread another 2-3 tablespoons of batter (under the roll too, if you can) and, when the surface dries, roll it up starting from the roll. Repeat until the batter is used up: you'll have a roughly rectangular roll (you can shape the sides with two spatulas).
5. Cook it for 1-2 minutes per side over medium heat to brown it, then take it off the heat. This is your tamagoyaki.
6. This dish works best with a nice wide roll: double the tamagoyaki quantities if you like. Chill it in the fridge.
7. Put the rice in a bowl, cover it with water, swish it around and drain. Repeat 3-4 times, until the water runs almost clear.
8. Transfer the rice to a heavy-bottomed pot with the 180 ml of water and the kombu. Set over medium-high heat and, when it starts to boil, cover and lower the heat for 12-15 minutes. Turn off the heat and let it sit, covered, for 10 more minutes.
9. Remove the kombu, fluff the grains with a fork, transfer to a bowl and add a pinch of salt and the mirin, stirring well and, ideally, fanning it so it cools faster. This is your sushi rice.
10. Cut the tamagoyaki into thin slices and the nori into strips no more than 1 cm wide.
11. Take portions of rice and shape them into flat rectangular blocks, a little smaller than the tamagoyaki slices. Put a slice on top of each and wrap a strip of nori around the middle (trim off any excess).
12. Mix the soy sauce with the rice vinegar and 1 teaspoon of water for dipping.
13. Arrange the tamago sushi on a tray or large plate and serve with the sauce. You can keep them in the fridge until ready to serve.

Nutrition facts

Approximate, per serving (about 168 g). Calculated with data from USDA FoodData Central.