Beat together the eggs and sugar and scramble in a non-stick pan.
Mix the scrambled eggs with the freshly cooked rice.
Use a vegetable peeler to slice long, thin strips of cucumber. Cut the ham in half and slice. Cut the cheese into quarters.
Lay the nori seaweed on top of a bamboo sushi mat. Lay half of the amount of rice on top, then top the rice with cucumber, ham, and cheese slightly toward the edge that is closest to you.
Roll up the sushi, then repeat Step 5 to make one more roll.
Warm the blade of a knife in warm water, wipe dry with a cloth, then slice the nori seaweed roll into 6 equal pieces.
These nori seaweed rolls taste delicious enough without dipping them in soy sauce.
Story Behind this Recipe
These are my beloved daughter's favourite nori seaweed rolls. I ran out of sushi vinegar today, so I mixed in scrambled egg instead.
This is how to make the sweet scrambled egg: Add the eggs to a non-stick saucepan or frying pan and heat over medium heat. When the egg starts to cook, turn off the heat, and stir with 4 chopsticks at once.