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Remove the crusts from the bread with a bread knife.
Microwave bread for 10 seconds.
Spread the Kewpie mayo on the bread, using half on each slice, then sprinkle the furikake evenly over the bread.
To make the mini omelette, crack eggs in a small bowl and add pinch of salt.
Using a fork, beat the egg well.
Heat up a non-stick pan with the vegetable oil.
Pour in the beaten eggs and move the egg mix around with a heat-resistant spatula so it doesn’t stick to the bottom of the pan.
Once it’s semi-firm, fold in half, then fold in half again to create a thick omelette.
Let it set on medium heat for 20 seconds on each side.
To assemble, place the omelette on one of the bread slices.
Trim any overhang, then add the second slice on top.
Cut lengthwise in half.
Serve cut-side up.