Vegetarian Tamagoyaki Onigirazu

Make the Tamagoyaki: In a small bowl, whisk together the eggs, soy milk, and salt. Heat a little vegetable oil in a pan over medium heat. Pour ⅓ of the egg mixture into the pan. Roll it up to one side once it’s cooked but still slightly soft. Pour another ⅓ of the mix, letting it flow under the rolled egg, then roll again. Repeat with the final ⅓ of the egg mixture to complete the omelet. Once done, remove from the pan and cut in quarters (halving both lengthwise and crosswise).
Prepare the Vegetables: Shred the bell pepper, microwave for 30 seconds to soften, and mix with soy sauce. Wash and tear the lettuce into smaller pieces.
Assemble the Onigirazu: Lay a sheet of plastic wrap on a flat surface. Place a nori sheet on top, shiny side down. Spread some rice in the center, shaping it into a small square. Add the ¼ tamagoyaki, lettuce, and carrots on top. Cover it with another layer of rice.
Fold the Nori: Fold the corners of the nori toward the center, wrapping the fillings into a square. Use the plastic wrap to tightly wrap the onigirazu and gently press it so it holds its shape.
Slice and Serve: Let it sit for a few minutes so the nori softens and sticks. Then, cut it in half (wet it slightly to prevent sticking) and enjoy!