Tamagoyaki rice bowl with avocado and sesame
Sweet, soft rolled omelette over warm rice with creamy avocado and a little tamari. Gentle and satisfying.
- Time25 min
- LevelMedium
- Costabout £1.40 a head
Ingredients
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Method
- 1
Rinse the rice until the water runs clear. Cook it in a pan with 250 ml cold water: bring to the boil, cover, turn the heat right down and cook for 12 minutes. Rest for 10 minutes with the lid on.
12 min - 2
Beat the eggs with the mirin, sugar and half the tamari.
- 3
Heat a little sunflower oil in a small non stick pan over a medium heat. Pour in a third of the egg. When almost set, roll it up from one side to the other.
- 4
Push the roll to the edge, oil the pan again, add another third of egg and roll again. Repeat with the last egg.
4 min - 5
Slice the omelette into thick pieces.
- 6
Divide the rice between two bowls. Top with the egg and avocado, then finish with the sesame seeds, sesame oil and the rest of the tamari.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.