I often made this dish for lunch when my mother wasn't around, then, after I got married, when my children were smaller. The nori seaweed, soy sauce, and the fragrance of the fried egg go well with rice, so everyone enjoyed this dish.

It's best to use fresh cooked rice, but you could also warm it up in the microwave. The dish becomes more colorful garnished with green leaves, such as daikon greens, or shiso leaves for grown-ups. Recipe by ageron