I know us Asians have our own favourite ways of cooking rice, measuring with our fingers and cooking it in trusty rice cooker. But with such a small amount of rice, I find cooking it in a small pot or saucepan works best. So, first off, rinse the rice 2-3 times to wash out the excess starch. Then, pour the rice into a small pot together with the water, and bring it to a rapid boil. As soon as it boils, turn the heat down to low, cover the pot with a lid, and let the rice cook at a gentle simmer for 12-15 minutes. When the rice is done, remove it from the heat and let it cool, covered, for 10 minutes. After that, add the sushi seasoning into the rice and give the rice a few gentle folds to spread out the seasoning. Then, chill the rice in the fridge for at least 1 hour, or overnight, until cold.

To make onsen egg, cook the egg in a pot of water for 45 minutes at a constant 63°C. Alternatively, to make soft-boiled eggs, simmer them for 6 minutes. Either way you choose, when they’re done cooking, plunge them into cold water to stop the cooking process, and keep them in the fridge for at least 1 hour, or overnight, until cold.

Mix the soy sauce in with the rice, giving it a few gentle folds like you did with the vinegar. Then, portion the rice into a bowl, and top with the egg, and natto, and garnish with shreds of nori and bonito flakes.

To eat, mix everything all together with a pair of chopsticks until it turns gloopy and foamy, then slurp away!