Thinly slice the cucumber and cut the roasted seaweed in half.

Mix sugar, salt, and vinegar in a bowl to make sushi vinegar. Combine the sushi vinegar with the cooked rice by cutting and folding gently.

Heat salad oil in a frying pan, pour in beaten egg mixture, and cook on low heat for 2-3 minutes. Flip and cook until fully set. Cool and slice into thin strips to make egg garnish.

Place a sheet of seaweed on a plastic wrap over a bamboo mat. Spread sushi rice evenly and roll tightly. Cut into bite-sized pieces with a wet knife.