By Nancy Smorch
As promised, here is Frankie’s Tomago Recipe. It’s one of my favorite things to order when we go to a sushi bar and now I can enjoy it at home as well. Thanks Frankie - you’re so awesome!
1 tsp. gluten free soy sauce
pinch of salt
2 cups cooked rice
Nori (seaweed sushi wrap)
Whisk the eggs, then add in the sugar, soy sauce, and salt.
Swirl 1 Tbsp. olive oil in a pan and heat to medium high.
Pour the egg mixture into pan. Let cook until done enough to flip easily (make sure it doesn’t burn on the bottom, though). Flip, and allow the other side to cook.
Turn off the heat, place it on a large cutting board, and cut into rectangular shapes to fit on top of the rice.
Before cooking, rinse the rice until the water comes out clear. Cook as directed on the package, but add in 1-2 tsp. rice vinegar and 1 tsp. olive oil in the beginning. After the timer goes off, stir and pour the rice into a large bowl. Let cool.
After the rice has cooled, place a small amount onto plastic wrap, and mold into the oval shape as seen.
Once you’ve finished those steps, take the egg and place onto the rice, wrap it with a strip of Nori and enjoy!