Instructions

01
Place the rice in a bowl and rinse under cold water, swirling gently, until the water is almost clear. Drain thoroughly.
02
Combine rinsed rice and 2 1/2 cups water in a rice cooker or a small saucepan. Cook according to rice cooker instructions or bring to a boil, cover with a tight-fitting lid, reduce heat to low, and cook for 18 minutes. Remove from heat and let steam, covered, for 10 more minutes.
Herb says
Letting the rice rest off heat keeps it shiny and avoids gluey grains. Steam is the real chef here.
03
While the rice cooks, make sushi vinegar: mix rice vinegar, 2 tbsp sugar, and 1 1/2 tsp kosher salt in a small saucepan over low heat, stirring just until dissolved. Cool to room temperature.
04
Turn the hot rice into a wide, shallow bowl (ideally a hangiri, if you have one) and drizzle evenly with the vinegar mixture. Use a rice paddle or wooden spoon to gently fold and fan the rice until room temperature and glossy.
Herb says
Fanning helps set the texture and gives that iconic sushi rice sheen. Plus, you look dramatic. Win-win.
05
For the tamago, whisk 4 eggs, mirin, soy sauce, 1 tbsp sugar, and 1/2 tsp kosher salt in a bowl until well combined and slightly frothy.
06
Heat a nonstick tamagoyaki pan (or 8-inch skillet) over medium-low and brush with a thin film of vegetable oil.
07
Pour in about one-quarter of the egg mixture, swirling to coat. Once just set but still slightly wet on top, carefully roll the layer toward you using chopsticks or a spatula. Push the roll back to the far side of the pan, re-oil as needed, and repeat with the remaining egg mixture, layering and rolling until you have a multilayered omelet. Transfer to a bamboo sushi mat, shape into a rectangle, and let cool.
Herb says
The tamago roll is all about gentle heat and patience. You’re building layers like an edible puff pastry, but with eggs.
08
When cool, cut tamago into 1/2-inch thick slices, each about the same size as the salmon slices you’ll prepare.
09
Slice the salmon against the grain into 8 thin, even slices, about 2 1/2 inches long and 3/4 inch wide. Keep chilled until assembly.
10
For the egg yolk sauce, melt butter in a small saucepan over medium-low heat. In a heatproof bowl, whisk together the 2 remaining egg yolks, lemon juice, and a pinch of salt.
11
Place the bowl over gently simmering water (double boiler method) and whisk constantly while slowly drizzling in the melted butter until the sauce is thickened and airy, about 2-3 minutes. Remove from heat immediately.
Herb says
Egg yolks thicken and emulsify best when you keep them under 160°F. Go slow, keep whisking, and you’ll never scramble.
12
To assemble, wet your hands with water and a touch of vinegar. Take about 2 tablespoons of sushi rice and form into an oblong mound, gently pressing but not smashing.
13
Top half the rice mounds with a slice of salmon, the other half with a slice of tamago. Arrange on a serving platter.
14
Drizzle each nigiri with a little egg yolk sauce, or serve it alongside for dipping. Garnish with a tiny pinch of extra lemon zest or a dot of soy if you’re feeling fancy.
15
Serve immediately and revel in your sushi bar skills.

HERB

Salm-On and Egg-Up

Ingredients

Instructions