Steps

1. Prepare an empty tofu pack (150g size) to be used as a mold.
   🕒 00:54
2. In a bowl, mix 2 tbsp vinegar, 1 tbsp sugar, and 1/2 tsp salt to make sushi vinegar.
   🕒 01:06
3. In another bowl, add sushi rice (1 go) (approx. 320g). Gradually pour in the sushi vinegar while mixing and cooling the rice, cutting through it as you mix. [This is the key!] Continue mixing until the sushi vinegar is evenly distributed and the rice has a glossy sheen.
   🕒 01:16
4. Add 2 tsp toasted sesame seeds to the rice and mix.
   🕒 01:34
5. In a bowl, dissolve 1/2 tsp potato starch, 1 tsp water, and a pinch of salt.
   🕒 01:40
6. Crack 1 egg into a separate bowl, lightly beat it, and mix with the potato starch slurry.
   🕒 01:50
7. Lightly oil an egg roll pan and heat over medium heat.
   🕒 01:58
8. Once the pan is hot, pour in half of the beaten egg mixture and cook.
   🕒 02:07
9. Once the egg is set, flip it over and cook the other side for about 10 seconds. Remove and let cool. Repeat with the remaining egg mixture.
   🕒 02:12
10. Bring water to a boil in a pot and blanch 1 stalk of nanohana for about 30 seconds.
    🕒 02:34
11. Cook 2 peeled shrimp in the same boiling water until cooked through.
    🕒 02:44
12. Bring 300ml water to a boil in a pot, add the tofu cut into bite-sized pieces, and heat for 3 to 4 minutes.
    🕒 03:04
13. Once the tofu is heated, add 2 tbsp shiro dashi and the nanohana cut into bite-sized pieces, then heat.
    🕒 03:12
14. Once the nanohana is cooked, bring to a boil over high heat and pour in 1 beaten egg.
    🕒 03:30
15. Stir briefly and immediately turn off the heat to finish the tofu and nanohana egg drop soup.
    🕒 03:36
16. Let the thin egg omelets cool slightly, stack them, roll them lengthwise, and cut into thin strips to make shredded egg.
    🕒 03:57
17. Squeeze out the water from the nanohana by hand, then finely chop. Use the peeled shrimp as they are.
    🕒 04:08
18. In the tofu pack, spread 1/4 of the shredded egg, then 1/4 of the sushi rice on top.
    🕒 04:14
19. Firmly press the sushi rice down to pack it tightly.
    🕒 04:25
20. Spread another 1/4 of the shredded egg, followed by 1/4 of the sushi rice.
    🕒 04:32
21. Alternate layers of sushi rice and egg, then place a plate on top, flip the pack, and remove the oshizushi.
    🕒 04:45
22. Make the remaining oshizushi using the rest of the ingredients.
    🕒 04:50
23. Arrange the chopped nanohana and cooked peeled shrimp on top of the oshizushi.
    🕒 04:58
24. Cut 1 slice of smoked salmon in half lengthwise, roll it into a flower shape, and arrange it on top of the oshizushi.
    🕒 05:03
25. Completed: Easy "Egg Oshizushi" made with tofu packs.
    🕒 05:18