Fish Sausage Onigiri (The Ultimate Gyoniso Rice Ball)

Score the fish sausage diagonally with a knife so it's easy to bite through. Don't cut all the way through, only about halfway. Flip it over and score it diagonally in the opposite direction the same way.

Cut the scored fish sausage in half. Repeat with the remaining sticks.

Crack the eggs into a bowl and add a pinch of salt to lightly season them.

Put equal parts sake and potato starch in a plastic bottle and shake, then add about 1 bottle cap to the eggs and mix well.

Add about 3 pinches of salt to 500g of rice and mix to season.

Heat a frying pan over medium to low heat, coat it thinly with oil, and pour in half of the egg mixture. Adjusting the heat as you go, flip it once it sets and cook both sides. Cook another one the same way to make 2 thin omelets.

Add the fish sausage to the same pan, add 2 tablespoons of mayonnaise, and cook slowly over low heat, rolling it around.

Once it's nicely browned, add about 2 swirls of soy sauce, raise the heat slightly, and coat it in the mayo soy sauce. Letting the soy sauce and mayo brown a little brings out the aroma.

Cut the thin omelets into 6 portions and separate the rice into 6 portions ahead of time. Wearing plastic gloves with a rubber band hooked from your wrist to your thumb keeps them from slipping so it's easier to shape.

Shape the rice into a flat layer, place the cooked fish sausage on top, and shape it to wrap around the sausage.

Wrap it in the thin omelet, then wrap it in nori to finish. Shape the rest the same way for 6 pieces total.

Cut it in half to show the cross section and it's done. Delicious with mustard on the side if you like.