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I'm trying to identify what kind of sushi is featured at the bottom right of this picture of a display of what seems to be mainly nigiri sushi. The yellow, spongy looking one. Can anyone name what kind of fish / meat / other that is?

sushi with tamago
(from Wikipedia)

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Xeon06
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1 Answers1

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That item in the bottom right is Tamago nigiri, a slice of omelette on top of seasoned rice.

Didgeridrew
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    Just egg, but it's *STILL* $7 a pair! – Jolenealaska Nov 20 '13 at 06:42
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    @Jolenealaska - There's a lot of technique in that little omelette. It's prepared with ground mountain yam in place of water or milk for one, and cooked in a particular way that involves ultrathin layers of egg rolled into a tamagoyaki, requiring a special makiyakinabe pan. Like the french crepe, tamagoyaki can be either pedestrian or the height of sophistication, and it's down to technique. – RI Swamp Yankee Nov 20 '13 at 13:35
  • @RISwampYankee Well, maybe I'll try it someday, after I'd had my fill of eel and SMT. YUM! – Jolenealaska Nov 20 '13 at 14:25
  • @Jolenealaska : think of it as the dessert at the end of the meal. It's also useful to know to ask for as a westerner who's not used to Japanese breakfasts. – Joe Nov 20 '13 at 16:55
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    Mastering tamagoyaki http://www.youtube.com/watch?v=NTIcJ_tdEJM – Dr. belisarius Nov 20 '13 at 17:57
  • @belisarius - That was cool. Now I'm going to have to try it next time I go for sushi. I go through a lot of Groupons that way. It also looks like fun to try to approximate at home. – Jolenealaska Nov 20 '13 at 23:00
  • @Jolenealaska Indeed! Bon appétit! – Dr. belisarius Nov 20 '13 at 23:11
  • @RISwampYankee : From my experience, I'd wager that the vast majority of sushi bars in the US and Canada use pre-made/frozen Tamagoyaki. – Didgeridrew Nov 21 '13 at 04:37
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    @Didgeridrew EEEW! We have about a gazillion sushi bars in Anchorage, I'll never visit them all. That might be a good question to ask over the phone to separate the wheat from the chaff, "Do you make your own Tamagoyaki?" – Jolenealaska Nov 22 '13 at 04:48