Sushi Rice

• 1 cup sushi rice
• 1.4 cups water
• 1 strip nori
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt

Tamago Egg

• 2 tbsp water
• 1 1/2 tbsp sugar
• 1 tbsp mirin
• 1/4 tsp salt
• 1/4 tsp rice vingear
• 4 eggs

The Rest

• Nori (for rolling), can toast over gas stove for a sec
• Spicy mayo (mayo + sriracha)

Make the Sushi Rice

1. Rinse the rice till the water comes out clean.
   
2. Add the strip of nori to the rice and water and cook according to package instructions.
   
3. Meanwhile, in a small pot, heat the rice vinegar, sugar, and salt. Cook until sugar dissolves.
   
4. While the rice is hot, pour the vinegar mixture over the rice and fold it into the rice, careful not to mush it. Cool and fan the rice as you fold it.
   
5. Cool it to room temperature. Don’t put in the fridge.
   

Make the Egg

1. Combine 2 tbsp water, sugar, mirin, salt, and 1/4 tsp rice vinegar. Mix until dissolved. Add egg and mix well.
   
2. Cook the egg how you like. I go for an omelette style.
   

Combine

1. Combine them how you like. They usually serve tamago layered on top of egg and then wrapped in nori, but I sometimes just make it like a regular sushi roll.

Sushi Rice Recipe: https://www.chopstickchronicles.com/how-to-make-perfect-sushi-rice/

Egg Recipe: https://japanesecooking101.com/tamago-sushi-recipe/