Japanese Omelet with Edamame Rice

1. Prepare Egg Mixture

Crack the eggs into a small bowl. Add the sugar, soy sauce, mirin, and a pinch of kosher salt. Whisk these ingredients until smooth and well combined.

2. Cook Omelet

Heat a small nonstick skillet over low heat and add toasted sesame oil. Pour the egg mixture into the skillet, cooking over low heat until the edges set while the top remains slightly runny. Carefully flip the omelet to cook evenly on both sides, then transfer it to a plate.

3. Roll and Slice Omelet

While the omelet is still warm, roll it into a tight cylinder and slice into rings.

4. Serve with Rice and Edamame

Serve the omelet rings over a bed of cooked sushi rice mixed with shelled edamame. Garnish with salmon roe or a drizzle of Sriracha, and a splash of soy sauce if desired.