Chakin Sushi Rolls

Begin by placing water in a saucepan and bringing it to the boiling point. Next, add the rice and stir well to combine

Once the water has reached a boil, decrease the heat and cover the saucepan with a lid. Let it simmer for 20 minutes, or until the rice is cooked to your liking.

Once the rice has finished cooking, use a large serving spoon to transfer it to a spacious bowl. Allow it to cool down until it reaches a comfortable temperature for handling.

Simultaneously, whisk eggs together with a pinch of salt in a separate container.

Heat a skillet over medium heat and brush the bottom with a thin layer of vegetable oil. When hot, pour in 1/6 of the egg mixture and spread it evenly across the pan. Cook for a short time, or until the eggs have just set; then carefully flip them over to cook the other side for a few more seconds. Repeat this process with the remaining egg mixture to create 6 thin, delicate sheets.

Meanwhile, combine vinegar, sugar, and a teaspoon of salt in a small bowl. Microwave the mixture for a few seconds until it's hot; then stir until the sugar has dissolved.

Fold the warm rice into the vinegar mixture, along with some sesame seeds.

To assemble, place a large spoonful of rice into the center of each egg sheet. Fold the rice into a square shape, and secure it with a small bunch of Italian parsley tied together with a sprig.