Cook the rice with 1 piece of kombu for added flavor. Use slightly less water for firmer rice.

Beat 5 eggs with 1 tbsp sugar and strain twice to remove egg threads.

Heat a pan with a little olive oil and cook the egg mixture in three batches to create a thick omelet.

Wrap the omelet in a bamboo mat to shape it evenly, then slice into thick pieces.

Mix the cooked rice with 1 tbsp sesame oil, 1 tbsp sesame seeds, and 1 tbsp black sesame seeds.

Form rice balls with gloves, add spicy sauce in the center, and seal tightly.