'Though I happily ate anything my mom made growing up, I was especially delighted on days I’d see Tower Bap on the dinner table.'
Transfer the rice to a large bowl and gently mix with 1 tablespoon of rice vinegar, the mirin, sugar, and ¼ teaspoon salt until combined. Taste and season with additional salt, if desired.
On a cutting board, halve the crab sticks crosswise, then shred them with clean or gloved hands into the bowl with the mayo mixture. Toss the shredded crab sticks and mayo mixture together with your hands until thoroughly combined. In a small bowl, thoroughly whisk the eggs with a fork and season with salt and pepper. Grease a large nonstick pan with oil over medium-low heat. Pour in just enough egg to thinly coat the bottom of the pan. Cook the egg until the edges are set, 1 to 2 minutes, then use a big spatula to gently flip and keep cooking until the other side is set.
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