Steps

1. In a bowl, combine 4 tbsp vinegar, 3 tbsp sugar, and 1 tsp salt to make the sushi vinegar mixture.
   🕒 01:04
2. Transfer the freshly cooked rice (2 servings, approx. 700g) to a sushi oke (or a bowl) and drizzle the prepared sushi vinegar mixture over it.
   🕒 01:19
3. Add 2 tbsp of white sesame seeds and mix quickly using a cutting motion. 【Key Tip!】 Mixing with a cutting motion helps to evaporate excess moisture from the rice, making it easier to handle.
   🕒 02:02
4. Crack 2 eggs into a separate bowl and lightly whisk them.
   🕒 02:41
5. Add 2 tsp sugar, 1 tsp Mirin (Sweet Rice Wine), 1 tsp soy sauce, and 1.5 tbsp water to the egg mixture and mix well. 【Key Tip!】 Adding water makes the tamagoyaki (rolled omelet) softer.
   🕒 02:52
6. Strain the prepared egg mixture through a sieve. 【Key Tip!】 Straining removes air bubbles, resulting in a smoother and more appealing appearance.
   🕒 03:06
7. Heat Vegetable Oil (to taste) in a frying pan over medium-low heat.
   🕒 03:28
8. Once the pan is warm, pour in one-third of the egg mixture and spread it evenly. When the surface is semi-cooked, roll it from the front towards the back.
   🕒 03:44
9. Lightly oil the empty space in the pan, pour in half of the remaining egg mixture, allowing it to spread under the previously rolled omelet. Once the surface is set, roll it from the back towards the front. Repeat this process until all the egg mixture is used. 【Key Tip!】 Temporarily removing the pan from the heat when oiling can help prevent burning.
   🕒 04:31
10. Once all the rolling is done, turn off the heat and shape the tamagoyaki using a spatula.
    🕒 05:08
11. Wrap the cooked tamagoyaki in paper towels, shape it while it's still warm, and let it cool. 【Key Tip!】 Wrapping in paper towels while cooling helps to keep it moist and tender.
    🕒 05:18
12. Cut the cooled tamagoyaki into three equal lengthwise pieces, then into sticks about 1cm square.
    🕒 05:38
13. Cut 1/2 cucumber in half lengthwise, then cut each half in half lengthwise again, and finally slice into 1cm thick pieces.
    🕒 06:16
14. Shred 4 crab sticks into 1cm wide pieces.
    🕒 06:29
15. Cut 5 scallops lengthwise in half, then cut each half again to create pieces approximately 1cm square.
    🕒 06:37
16. Cut 70g salmon into 1cm wide pieces, and dice larger pieces into 1cm cubes. 【Key Tip!】 Ensuring all ingredients are cut to similar sizes creates a more balanced and appealing presentation.
    🕒 06:53
17. On top of the sushi rice in the sushi oke (or bowl), artfully arrange two-thirds of the cut tamagoyaki, scallops, cucumber, crab sticks, and salmon.
    🕒 07:24
18. Fill in any gaps by arranging the remaining ingredients (tamagoyaki, scallops, cucumber, crab sticks, salmon) while considering the visual balance.
    🕒 07:54
19. Finally, scatter 40g salmon roe and Sakura Denbu (to taste) over the entire dish for a complete and beautiful presentation. 【Key Tip!】 Start by arranging about one-third of the ingredients, then use the remaining ingredients to fill the gaps and create a balanced look.
    🕒 08:13