Mix eggs with sugar, soy sauce, and salt and pepper in a bowl.

Heat salad oil in a frying pan and cook the egg mixture over medium heat, stirring with chopsticks until set.

Finely chop parsley.

Mix mayonnaise and ketchup in a bowl, then add steamed shrimp and combine.

Combine cooked rice and scrambled eggs in a separate bowl, then divide into 4 portions.

Place each portion on plastic wrap, shape into balls, and wrap with halved roasted seaweed sheets.