Chirashi Bowl

Instructions

1. 1
   While rice is still warm, combine rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice until evenly distributed.
2. 2
   Heat oil in a non-stick pan over medium heat. Beat eggs with a pinch of salt and pour into the pan, tilting to create a thin omelet. Cook until set, then transfer to a cutting board and slice into thin strips.
3. 3
   Slice cucumber into thin matchsticks. Shred or julienne the carrots if not pre-shredded. Toast nori sheets briefly over a flame or in a dry pan, then crumble or cut into strips.
4. 4
   Divide seasoned rice between two bowls. Arrange egg strips, cucumber, carrots, and crab or shrimp on top in organized sections.
5. 5
   Sprinkle with sesame seeds and garnish with nori strips. Serve at room temperature or slightly warm.