What is the name of the Japanese omelet often served as a sushi topping?

The Japanese omelet often served as a sushi topping is tamagoyaki. Its name combines tamago, meaning “egg,” with yaki, referring to cooking over heat. The omelet is made by cooking and folding several thin layers of beaten egg.

Tamagoyaki is prepared in a rectangular pan called a makiyakinabe, which helps produce its characteristic block-like shape. Recipes vary, but the egg may be seasoned with sugar, salt, soy sauce, mirin, or dashi. A dashi-rich version is commonly called dashimaki tamago and is softer and more savory.

In sushi restaurants, a thick slice of tamagoyaki may be placed over rice to make tamago nigiri. It can also appear inside futomaki or on chirashizushi. Traditional sushi chefs sometimes use the tamago as an early test of a restaurant’s technique because achieving neat layers, balanced seasoning, and the right texture requires skill.

Tamagoyaki is also eaten as breakfast, a side dish, or a bento item. Okonomiyaki is a savory pancake, omurice is an omelet-covered rice dish, and “tamaki” is not the standard name for this Japanese rolled omelet.