Steps

1. In a bowl, combine 1 tbsp sugar, 1 tbsp vinegar, and 1/6 tsp salt. Mix well.
   🕒 00:37
2. Pour the mixed seasoning over warm 300g cooked rice and mix by cutting through the rice.
   🕒 00:45
3. In a separate bowl, whisk together 2 eggs and 2 tsp Shiro Dashi (White Soy Sauce Base).
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4. Heat a non-stick frying pan over medium heat and cook the egg mixture while stirring with chopsticks.
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5. Reduce heat to low and continue cooking while stirring until the egg crumbles into small pieces, creating egg crumble.
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6. Transfer the egg crumble to a tray or similar to cool. [Secret Tip!] Cooking the egg mixture from the moment it's in the pan results in finer, moister egg crumble.
   🕒 01:37
7. Line a 100 yen store pound cake mold (or a milk carton as a substitute) with plastic wrap.
   🕒 01:59
8. Shred 70g imitation crab sticks by hand and spread them evenly on the bottom of the mold.
   🕒 02:04
9. Drizzle mayonnaise (to taste) over the imitation crab sticks.
   🕒 02:12
10. Spread half of the cooled egg crumble over the imitation crab sticks.
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11. Spread half of the seasoned rice over the egg crumble.
    🕒 02:23
12. Layer the remaining egg crumble, followed by the remaining seasoned rice. [Secret Tip!] Layering the egg crumble in two stages creates beautiful distinct layers.
    🕒 02:29
13. Cover the top with plastic wrap, gently press down, and let it rest for about 10 minutes.
    🕒 02:42
14. Unmold the oshizushi and serve as is, or cut into bite-sized pieces.
    🕒 02:50
15. Sprinkle toasted sesame seeds (to taste) in the center to finish.
    🕒 03:12