Slice shiso leaves into thin strips.

Mix eggs with sake, sugar, and salt in a microwave-safe bowl. Cover with plastic wrap and microwave at 600W for 2 minutes 30 seconds. Stir to create scrambled eggs.

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

Heat sesame oil in a frying pan over medium heat. Add sliced beef and cook until browned. Add sake, sugar, soy sauce, and doubanjiang, then stir until the liquid evaporates.

Mix hot rice with sushi vinegar and toasted sesame seeds in a bowl.

Line a mold with plastic wrap. Layer cooked beef evenly at the bottom.

Add half of the sushi rice on top of the beef. Press down gently using the plastic wrap. Layer shiso leaves and scrambled eggs on top.

Add the remaining sushi rice and press down firmly. Let it rest for 10 minutes.

Flip the mold upside down onto a cutting board and remove the mold. Slice into bite-sized pieces.