Prepare the eggs by making a rolled omelette. Use 2 eggs for a thicker roll, cooking on low heat until 80% done before rolling.

Chop vegetables finely, especially for picky eaters, and sauté them lightly with a small amount of oil and a pinch of salt.

Season the rice with sesame oil and salt, then mix in the sautéed vegetables.

Slice the rolled omelette diagonally to create heart shapes. Flip one side to match the other for a perfect heart.

Spread the seasoned rice on the seaweed sheet, leaving space for the omelette. Place the omelette on the rice and gently press to secure.