Preparing and cooking of the rice

Cup of Yum
1. In a small saucepan over medium heat, add the rice vinegar, sugar and salt. Mix well and heat, without boiling, stirring frequently, until the sugar and salt melt.
2. Remove from heat and let cool.
3. Pour the rice into a bowl and wash it with clean water, rubbing it between both hands until the water becomes translucent (change the water 4 times).
4. Let the rice soak in water for 5 minutes. Then, drain it and rest the rice in a colander for 30 minutes.
5. In a non-stick saucepan, add the rice and water, mix and cover with a transparent glass lid.
6. On medium heat, from the first boil, reduce the heat and simmer for about 10 minutes over low heat, always covered and above all without stirring.
7. Remove the pan from the heat, let sit again for 10 minutes.
8. Transfer the rice to a bowl.
9. Sprinkle with the rice vinegar mixture and bind the grains by criss crossing it up and down using a spatula.
10. Let cool to room temperature, covering with a damp cloth.

Tamagoyaki

1. Prepare the tamagoyaki in two batches. First 4 eggs and then the other 4.
2. In a bowl, mix the eggs, mirin, soy sauce, dashi and sugar. Whisk until well combined.
3. Heat the oil in a tamagoyaki pan.
4. Using a piece of absorbent paper, carefully wipe excess oil from the pan and place this paper within easy reach as to optionally grease the pan for each layer of egg.
5. Pour a small amount of beaten eggs into the hot pan and, when almost cooked (the top should not be completely cooked), set the omelette aside to the side of the pan.
6. Oil the pan a second time using the absorbent paper, then add a small quantity of eggs again to the hot pan.
7. Again, wait until the eggs are almost cooked, then start rolling the first piece of omelette over the second and cook, so as to obtain a small roll.
8. Repeat the operation, making sure to oil the pan between each layer.
9. Continue making new layers of omelette and adding them to the roll until all the mixture is used.
10. Remove the tamagoyaki from the pan and wait until it cools completely.

Assembly of the tamago sushi

1. Cut the first tamagoyaki in half. Then cut vertical slices about ¼ inch (7 mm) thick to obtain at least 12 pieces. Set aside.
2. Repeat the same operation with the second tamagoyaki.
3. Cut the Nori seaweed sheets into strips of approximately 5 inches x ½ inch (13 cm x 1 cm). Set aside.
4. Mix the rice vinegar and water in a large bowl.
5. Lightly moisten the hands with the vinegar/water mixture and take a handful of sushi rice (about ⅔ oz. / 20 g).
6. Form an oblong ball.
7. Repeat the operation until the rice is used up.
8. Top each rice ball with a slice of egg and wrap a strip of nori around it.
9. Serve with soy sauce, pickled ginger and wasabi.