Cook rice to packet directions. Once rice is cooked, mix in a small bowl with the rice vinegar, sugar and 1 teaspoon of salt. Portion the rice evenly among 4 serving dishes.
In a dry skillet on medium heat lightly toast the nori sheet for 10 seconds on each side then set aside.
Trim excess fat from the pork and pound with meat tenderiser or rolling pin until 0.5cm thickness then press back into original shape.
In a small bowl mix together flour and 2 teaspoons salt then in a separate bowl beat 1 of the eggs. Coat the pork loins one at a time first with the flour then egg then finally with panko crumbs.
Heat the peanut oil in a large heavy-based fry pan on high. Fry the pork cutlets for 3 minutes on each side or until golden brown.
Meanwhile, in a large bowl whisk the remaining eggs thoroughly until the colour is uniform. Scramble the eggs in 4 batches over medium heat, stirring occasionally to achieve a ribbon-like texture and remove from the pan while still slightly runny. Transfer directly to each of the prepared rice bowls.
Slice the pork cutlets and place one on top of each rice bowl. Drizzle over tonkatsu sauce and mayo then top with spring onion, sesame seeds and crumbled nori sheet.