Cook the washed rice in a rice cooker with slightly less water than the 2-cup mark.

Thinly slice the cucumber, sprinkle with 1/3 tsp salt, rub gently, let sit for 10 minutes, then rinse and drain.

Slice the boiled octopus and scallops thinly.

Beat the eggs in a bowl, add 1/3 tsp salt, and mix well.

Heat salad oil in a pan, spread thinly with a paper towel, pour the egg mixture, and cook over medium-low heat for 1 minute. Flip and cook for another 30 seconds. Cool and slice into thin strips, reserving 1/3 for garnish.

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

Transfer the cooked rice to a bowl, pour the sushi vinegar over it, and mix gently using a cutting motion. Add sesame seeds and mix again.