Before we rush into creating dishes that require fresh expensive fish, let’s start with something a little simpler – eggs. Tamago nigiri combines sushi rice with Japanese omelette, which is made in a special way to create lots of layers. Shaped together before being secured with a thin strip of nori seaweed, they’re beautiful when done right and taste fantastic too. Don’t worry if you haven’t got a rectangular tamagoyaki pan like Hideki – you can use a regular round pan and just trim it to size afterwards. See how this type of sushi is made in our video, then move onto the recipe below.
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Great British Chefs Academy: sushi – lesson one