Mix vinegar, sugar, and salt in a bowl to make sushi vinegar.

Combine cooked rice with sushi vinegar in a separate bowl, mixing quickly while fanning to cool and create shiny sushi rice.

Beat eggs with a pinch of salt in a bowl.

Heat a pan with salad oil, spread thinly with a paper towel, and pour a thin layer of egg mixture. Cook until set, then remove and cool. Repeat until all egg mixture is used.

Roll the cooked egg sheets and slice thinly to make shredded egg garnish.

Trim the roots of kaiware sprouts and cut into thirds.