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Place the rice in a medium bowl and cover with water. Gently swish with one hand, then drain the water. Repeat with fresh water, swishing and draining, until the water is no longer opaque (this is to remove the starch from the rice). Drain the rice in a fine-mesh sieve and transfer to a small pot.
Add the water and salt and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 15 mins (don’t uncover!). Remove from the heat and keep covered for 10 mins.
Remove the lid and immediately crack the eggs into the pot. Using a large spoon, stir the eggs with the rice until well combined. (They will get cooked by the residual heat). Stir in the soy sauce.
Serve in bowls and sprinkle with furikake. We like to add more as we eat so every bite gets some seasoning. Enjoy!