How to Make It
Melt ½ tablespoon butter in a large skillet over medium heat. Whisk salt and pepper into the eggs and pour the mixture into the hot skillet. Swirl the pan over the heat until the eggs are spread evenly in the pan like a thin omelet. Cook for 1 minute, flip and continue cooking for 30 seconds. Remove from heat and slide the egg out of the pan onto a sushi-rolling mat.
In the microwave, melt semisweet chocolate chips in short intervals of 15 seconds, stirring in between. Keep going until they're all melted down, but don’t burn the chocolate. Trust us on this—it’s worth the extra effort.
Place the cooked sushi rice on the edge of a sushi roll mat closest to you. Evenly press rice into a rectangle, about 8x4 inches. Don’t worry if it’s not exact—a little more or a little less won’t hurt anyone.
Place cooked sushi rice into 2 mini doughnut molds and then carefully flip the tray to retrieve your “bagels.”
Stir together first five ingredients in a mixing bowl.