1. Cook the omelette by folding the eggs over themselves to form a certain thickness.

For sushi rice:

2. Dissolve the sugar in the rice vinegar, then rinse the rice in a fine mesh sieve under running water until the water is clear.

3. In a saucepan, measure the rice and add 1.5 times its volume in water, add the salt and bring to a boil. Cook for 15 minutes over low heat, covered. Let the rice cool.

4. Pour the sugar-vinegar mixture over the rice and mix with a bamboo spatula.

5. Place a bamboo mat or a plastic food wrap on a work surface.

6. Prepare a bowl of cold water to wet your hands. (This will prevent the rice from sticking to your fingers)

7. Place a layer of equal rice on the covered surface, then add a layer of nori and place the goberge and cucumber pieces. Add the omelette afterwards.

8. Roll while holding the whole thing firmly, until a complete roll is formed.

9. Refrigerate until serving, so that it is easier to cut the sushi into slices.