Chirashi Bowl
You can go the chirashi route and serve the rice, seafood, and garnishes all together in one large bowl rather than spending time making sushi rolls.
Combine rice water and salt in a pot.
Bring to a low boil.
Reduce heat to very low cover and cook for 15 minutes.
Meanwhile mix rice vinegar and sugar together until sugar is dissolved.
Heat a skillet over medium heat.
Pour in eggs and cook until set about 5 minutes.
Let cool briefly before dicing.
Cook carrot in the same skillet over low heat until softened slightly about 5 minutes.
Remove rice from heat and let stand for at least 5 minutes.