Heat a non-stick pan over medium heat.
Whisk the eggs together with the sugar and salt.
Add oil to the heated pan and swirl to coat the pan.
Add half of the egg mixture to the pan. Tilt the pan to coat the bottom with the egg. Once it begins to set, roll up the egg onto itself and let sit in the pan, rolled up, for a minute more.
Repeat with other half of the egg mixture.
Cut the egg rolls (tomago) into slices.
Lay the nori sheet on the mat, add a thin layer of rice and the fillings, including the egg.
Roll, pressing down firmly as you do, so that the roll sticks together.
Using a sharp knife, cut into slices and enjoy with sriracha mayo or soy sauce.