Steps

1. Crack 3 eggs into a bowl. Add 2 tsp sugar, 2 tsp Mirin (Sweet Rice Wine), 1 tsp soy sauce, and a pinch of salt. Whisk until well combined.
   🕒 01:00
2. Lightly oil a tamagoyaki (rolled omelet) pan and heat over medium heat.
   🕒 01:14
3. Dip the tip of chopsticks into the egg mixture and draw a line in the pan. Once the line is formed and the pan is warm, reduce heat to medium-low.
   🕒 01:22
4. Pour in the whisked egg mixture.
   🕒 01:35
5. Once the egg is semi-cooked, fold it towards one end to create a long, thin omelet.
   🕒 01:41
6. Push the cooked omelet to one side of the pan, re-oil the empty space, and pour in the remaining egg mixture.
   🕒 02:03
7. Once the egg mixture starts to set, roll it up. (Key Tip!) Since this omelet is wider than usual, using chopsticks spread apart to guide the egg will make rolling easier.
   🕒 02:09
8. Place the finished rolled omelet onto a sushi mat covered with plastic wrap.
   🕒 02:52
9. Roll the omelet using the sushi mat and secure with a rubber band. Let it cool to room temperature and shape it into a round form.
   🕒 02:56
10. In a separate bowl, combine 1 tbsp rice vinegar, 1/2 tbsp sugar, and 1/4 tsp salt to make sushi vinegar.
    🕒 04:09
11. Pour the prepared sushi vinegar over warm cooked rice (approx. 160g).
    🕒 04:23
12. Fan the rice with a uchiwa (fan) while mixing with a cutting motion to cool it down. Once the rice is evenly coated, glossy, and cooled to room temperature, the sushi rice is ready.
    🕒 04:27
13. Place 1 nori sheet on a sushi mat and spread the sushi rice evenly over the nori.
    🕒 04:47
14. Once the sushi rice is spread, place the rolled omelet (removed from plastic wrap) slightly forward of the center.
    🕒 04:54
15. Lift the front of the sushi mat to roll the sushi, secure with a rubber band, and let it rest for 5 to 10 minutes.
    🕒 05:03
16. Cut the rested sushi roll into bite-sized pieces and arrange on a plate.
    🕒 05:18