Ingredients

• 2 cups sushi rice
• 4 large eggs
• 4 tablespoons dashi stock
• 1 tablespoon sugar
• 1 teaspoon mirin
• 1/2 teaspoon soy sauce
• salt

Directions

1. Prepare your sushi rice. (tutorial)
2. Beat the eggs VERY well, being sure to get them as smooth as possible, while mixing the other ingredients in.
3. Pour about 1/4 of the mixture into a well-oiled tamago pan or other and spread as if you are making a crepe.
4. As the mixture cooks, bubbles, and sets, roll it and move it to the back of the pan.
5. Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
6. As it cooks, roll the old roll back to the front of the pan, then again to the back.
7. Repeat until you are out of mixture.
8. Remove egg from the pan.
9. make 10 to 20 balls of rice. (tutorial)
10. Cut egg in slices width wise. How thick you cut the tamago is up to you.
11. Place the tamago slices atop your nigiri rice balls  and wrap in a thin strip of nori to hold the parts together. (see picture below)