Rinse the Japanese short grain rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain it and combine with 2¼ cups of fresh water in a medium saucepan. Cover and bring to a boil, then reduce heat to low and cook for 10 minutes.

Remove the rice from heat while still covered and let it rest for an additional 10 minutes. Fluff the rice with a fork and fold in the Kewpie mayonnaise.

In a large skillet or wok, heat the unsalted butter over medium-high heat. Add the chopped garlic and sauté for about 1 minute until fragrant and lightly golden.

Add the mayonnaise-coated rice to the skillet and stir gently to combine. Stir-fry for about 30 seconds, then drizzle in the soy sauce.

Push the rice to one side of the pan and pour the lightly whisked eggs into the empty space. Scramble the eggs gently and mix into the rice.

Season with sea salt to taste and stir in the finely chopped parsley before serving.