Eggs can be pasteurized- aka heated to kill off bacteria such as salmonella - without cooking them. From a quick Google, in the US and Japan it should be standard to make this dish with such eggs as to be safe to eat. I can't speak to Brazil's food safety standards though- the chances of using pasteurized eggs could be a lot lower, however if it's a Japanese export/import, Japan takes such safety very seriously, so it's likely to be safe.

Pasteurized eggs are all you really need. It kills most of the germs including most of the salmonella in the egg but their is a slight chance you might still catch it, but the chances of catching it are extremely small with pasteurized eggs.

My suggestion is to crack your pasteurized eggs into a a separate bowl and make sure their is no blood. If their is any blood, either pitch the egg or cook it properly as not to waste it.

Remnants of blood will still contain salmonella. But cooking that egg will kill the salmonella.

I've been making Tamago Kake Gohan for the last month or two now for breakfast and it is extremely good.

Last time I researched this, I came to the following conclusions:

1. Salmonella lives on/in the hard shell part of an egg (not penetrating it) so unless you consume the shell, you should be fine
2. If an egg has a lion stamp on it (UK only I think) it means that the farm it came from is certified not to have salmonella
3. I ate raw eggs (including shell) on many occasion (not really a party trick but I like to shock people every now and then :D) and never have I ever encountered any unpleasantries because of this (apart from them tasking like runny boogers).

Depends entirely on how old the eggs are and how they've been treated. Fresh eggs laid today are very safe, they have a shell for a reason. Salmonella don't just magically appear in eggs or chicken would have a hard time procreating. Refrigerated eggs are also probably safe to consume for quite a while although you can't always be sure whether they were continuously refrigerated. Washed eggs however should be considered unsafe because washing them destroys the protective seal the shells provide. So you'll need to find out what has happened to those eggs between the chicken laying them and you buying them.

As long as the eggs are store-bought you should be fine (do not use caipira chicken eggs). Otherwise Paraná would be a desert, given how often we prepare mayo with raw yolks here.

I think that when it comes to food safety, you should definitely just ask random people on the internet...

tamago kake gohan, it’s basically raw eggs mixed with rice

Haha, that's literally all it is. As someone who's eaten it many times, don't get your hopes up. It's the "I've just woken up after drinking last night and only sleeping 4 hours but I gotta go to work and I can't be fucking bothered to cook" breakfast.

Its rare to cause any problem. You can eat it without fear.

People eat raw eggs all the time. Have you ever done mayonaise or chocolate mousse ? it's made of raw-eggs. In most of the first world, salmonella isn't an issue, there is strict food safety norm making sure any salmonella case would be caught quickly before eggs/meat make it into the store.

Chega de frescura e come o ovo de uma vez

Other people are right, that there are ways to reduce the risk of contracting salmonella. However, I'd point out it's highly unlikely you'd get salmonella from eating raw eggs once. If you wanted to eat them regularly then that's a different story