Steps

1. Blanch 2 sheets of fried tofu with hot water to remove excess oil.
   🕒 00:40
2. Carefully squeeze out the water from the fried tofu, being mindful of burns.
   🕒 00:46
3. Roll a bamboo skewer over the fried tofu to make it easier to open.
   🕒 00:51
4. Make a cut along the long side of the fried tofu, leaving one edge intact, and open it up.
   🕒 00:59
5. In a heatproof dish, combine 1 tbsp sugar, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp soy sauce, and 3 tbsp water. Mix well.
   🕒 01:18
6. Place the opened fried tofu into the dish, cover with plastic wrap, and microwave at 600W for 1 minute.
   🕒 01:29
7. Flip the fried tofu halfway through and microwave again.
   🕒 01:39
8. Let it cool down to room temperature after microwaving.
   🕒 01:43
9. Place 1 fillet of salted salmon in a heatproof container, cover with plastic wrap, and microwave at 600W for 1 minute 30 seconds to 2 minutes.
   🕒 01:58
10. Once the salted salmon is cooked, remove the skin and flake the flesh, removing any bones.
    🕒 02:09
11. To the flaked salmon, add 150g warm sushi rice, 1 tbsp vinegar, 2 tsp sugar, and 1 tbsp toasted sesame seeds. Mix well. (Key tip: Mix by cutting through the rice to avoid mashing the grains.)
    🕒 02:16
12. In a heatproof container, combine 2 eggs and 1 tbsp mayonnaise. Cover with plastic wrap and microwave at 600W for about 1 minute 15 seconds.
    🕒 02:40
13. Once the eggs are cooked, break them up into small pieces and mix.
    🕒 02:54
14. To the scrambled eggs, add 150g warm sushi rice, 1 tbsp vinegar, 2 tsp sugar, 1 tbsp toasted sesame seeds, and 2 pinches of salt. Mix well. (Key tip: Mix by cutting through the rice to avoid mashing the grains.)
    🕒 02:58
15. Allow the prepared sushi rice to cool to room temperature.
    🕒 03:24
16. Lay out a sheet of plastic wrap on a flat surface. Squeeze the juice from the cooled fried tofu by hand and spread it out on the plastic wrap.
    🕒 03:42
17. Once the fried tofu is spread, cover any torn parts and spread sushi rice, leaving about 1cm border.
    🕒 03:54
18. After spreading the sushi rice, place about 1/4 of the julienned cucumber slightly towards the front center.
    🕒 04:02
19. Lift the front edge of the plastic wrap and roll it up.
    🕒 04:07
20. Once rolled, tuck in any rice that has spilled out from the edges while wrapping the roll tightly like a candy. Let it rest for about 5 minutes.
    🕒 04:14
21. Enjoy it whole or slice into your preferred thickness, like a sushi roll, and serve.
    🕒 04:47