E mpty rice into a large, flat container and sprinkle about half the vinegar dressing. Mix the rice and vinegar with cutting strokes, fanning the rice at the same time to cool quickly. Most sushi restaurants in Tokyo don't use sugar in the vinegar dressing to bring out the freshness of the raw fish. A slightly milder mixture, though, goes better with sushi prepared at home. In the Kansai region around Osaka and Kyoto, more sugar and salt are used.
B eat eggs and mix in salt and sake.
Cook over a low flame. When the bottom is set, turn the sheet over and cook lightly, being careful not to allow it to burn. Repeat to make several thin sheets. Cut into fine strips after cooling.