I made sushi this morning. There are few things quicker to make than sushi rolls, I think.

Nori sheets
sushi rice
celery match sticks
celery sticks

Sushi is so easy to make. I learned to do it watching people do it on Youtube! And you can do it too. The bamboo roller does all the work. It's like magic. I do have a little secret- I cover my bamboo roller with plastic wrap every time, and that way rice never gets on the bamboo, and when I am done I just wrap the roll up in the plastic, and recover the bamboo roller.

I cooked tomagoyaki (I cook it ahead of time and roll it up in plastic and stick several rolls in the fridge- you can grab one and eat it as an "omelet on the go"- or you can slice it and serve it with other things). I sliced the tomagoyaki and cut it in to match sticks, and then rolled it up. And the other sushi is rolled up celery match sticks.

The celery sushi is served with tomatoes, and the tomagoyaki sushi has celery sticks running down the center of the dish (And one celery sushi got in with the egg- but I thought it looked pretty, so I left it).

Here is a link to a man making tomagoyaki. I only put mirin, soy sauce and sugar in mine (and sometimes, when I make it for my youngest, no sugar- since she does not like the sugar) and sometimes I sprinkle the omelet with sesame seeds, or spring onions, or something else, before I roll it up. Sometimes I slice the tomagoyaki on rice, for a pretty effect, and sometimes I cut it into match sticks to roll up in the sushi.


I do NOT use chopsticks- I use two Mario Batali spatulas (small) to roll up my Tomagoyaki, because I like it rolled up nice and tight. I bought my tomagoyaki pan at Amazon (don't spend extra for the Joyce Chen one- get the cheaper one). If you make this a lot the pans will wear out- when the teflon starts to get a spot in the center, throw the pan out and get another.

This is the tomagoyaki pan I recommend:


  1. That looks delicious. I LOVE egg sushi!

  2. I don't know if you have ever made tomagoyaki, but it is such a cinch to make! You do need a tomagoyaki pan, and I always use a pat of butter- and I don't wipe the excess out, and my tomagoyaki are excellent. They make a wonderful buffet item too- they are so pretty sliced and fanned out on a presentation plate.

    I'm not very keen on raw fish- but I love egg and veggie sushi.


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