Steps

1. Peel and julienne 1 carrot (200g).
   🕒 00:53
2. In a bowl, dissolve 1 tsp Potato Starch, 2 tsp Water, and 1/4 tsp Salt thoroughly.
   🕒 01:07
3. Crack 3 eggs into the dissolved potato starch mixture and mix well.
   🕒 01:13
4. Lightly oil a frying pan and heat over medium heat.
   🕒 01:24
5. Once the pan is hot, mix the egg mixture well and spread thinly to make a thin omelet.
   🕒 01:37
6. When the bottom starts to cook, use chopsticks to lift the egg and flip it over. Cook for about 10 seconds.
   🕒 01:48
7. Remove from the pan once cooked and let cool to room temperature.
   🕒 01:57
8. Cook the remaining egg mixture in the same way to make thin omelets.
   🕒 02:03
9. Let the cooked thin omelets cool to room temperature. [Key Tip!] Using a potato starch slurry as a binder makes the thin omelets less likely to tear and gives them a firm texture.
   🕒 02:16
10. In the same frying pan, add the julienned carrots and 1 tsp Sesame Oil. Heat over medium heat until the carrots are softened.
    🕒 02:21
11. Once the carrots are softened, add 1 tsp Soy Sauce and a pinch of Salt. Stir-fry to evaporate the moisture.
    🕒 02:37
12. Stir-fry until all the water has evaporated. Transfer to a bowl and let cool to room temperature. [Key Tip!] Stir-frying the carrots cooks them through, resulting in a tender and pleasant texture when rolled.
    🕒 02:46
13. In a separate bowl, combine 2 tbsp Vinegar, 1 tbsp Sugar, and 1/2 tsp Salt to make sushi vinegar.
    🕒 02:58
14. Pour half of the prepared sushi vinegar over the warm cooked rice (approx. 330g), dividing it into two additions.
    🕒 03:14
15. Mix the rice using a cutting motion to distribute the sushi vinegar evenly.
    🕒 03:15
16. Cool the rice by fanning it with a fan while mixing.
    🕒 03:30
17. Cut the cooled thin omelets in half and julienne them to create "kinshi tamago" (shredded omelet). [Key Tip!] Julienne makes it easier to roll with other ingredients and creates a neat finish.
    🕒 03:41
18. Place a nori sheet on a bamboo rolling mat, leaving about 3cm from the top edge. Spread half of the seasoned sushi rice over the nori.
    🕒 03:58
19. On top of the sushi rice, leaving a small gap at the front, place half of the stir-fried carrots.
    🕒 04:07
20. Place half of the shredded omelet on top of the carrots.
    🕒 04:15
21. Once the fillings are in place, lift the front edge of the bamboo rolling mat and roll it up while pressing down on the fillings. [Key Tip!] With generous fillings, roll tightly to prevent it from falling apart and to ensure a neat finished roll.
    🕒 04:22
22. Let the rolled sushi rest for 2-3 minutes.
    🕒 04:33
23. Roll the remaining ingredients in the same way.
    🕒 04:39
24. Cut the rested rolled sushi into bite-sized pieces.
    🕒 04:54