Directions

1. Drizzle the rice vinegar over the cooked sushi rice and set aside.
2. To make the tamago, combine the eggs, soy sauce and sugar in a small microwaveable bowl. Microwave on high for 1 minute-1 minute and 20 seconds, until just set. Set aside to cool.
3. Heat about an inch of oil in a large, heavy-bottomed frying pan over medium heat. Add the pressed, sliced tofu and cook for 8-10 minutes on each side, until a thick, crisp crust develops. Remove from the pan and drain on paper towels.
4. Once the egg tomago has cooled, slice it into long strips.
5. To assemble the sushi rolls, place a sheet of nori, shiny-side-down on a clean cutting board or sushi mat. Wet your hands completely and scoop up a handful of rice. Press an even layer of rice from the bottom of the nori, up about 3/4 of the way.
6. Arrange a few slices of tamago, tofu, scallions and carrot in an even line at the bottom of the nori sheet, on top of the rice layer. Roll the nori tightly, encasing the fillings. Use a little water to seal the end if necessary. If you have a sushi mat, you can use it to roll the sushi at this point. Repeat with remaining nori, rice and fillings.
7. Slice the sushi into 1” or 1 1/2 “ pieces, sprinkled lightly with sesame seeds, if desired.
8. Serve garnished with your favorite sushi accompaniments. I like lemon, soy sauce, wasabi and pickled ginger.