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1
Cook the rice to a somewhat firm texture (to do this, just use a little less water than usual) in a rice cooker.
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2
Add a little salt, sugar, and whatever seasonings you like (suggestions are mirin or dashi stock) to the egg, and cook thin omelets.
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3
Julienne to make shredded eggs, and set aside.
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4
Discard the heads and tails of the shrimp, blanch in salt water, chop up, and set aside.
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5
Blanch the snow peas in salt water, cut diagonally (like in the picture), and set aside.
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6
[Simmer the mixed ingredients] Reconstitute the dried shiitake mushrooms and koya dofu by soaking in lukewarm water, then drain.
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7
Cut the shiitake mushrooms, koya dofu, carrot, and bamboo shoot into small pieces, and set aside.
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8
The bamboo shoots should be cut a little larger than the other items.
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9
Then put all of these ingredients into a pot, add all of the seasonings and broth ingredients marked with , and simmer until most of the liquid is gone.
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10
Put the four ingredients marked with into a microwave-safe bowl, microwave for about 30 seconds, and stir.
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11
(For the Sushi vinegar) Turn out the freshly steamed, hot rice into a hangiri (wooden sushi tub), and add sushi vinegar in 3-4 batches while fanning the rice with a hand-held fan.
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12
Mixing the rice and vinegar with a spatula, using a cutting motion.
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13
Add the simmered ingredients from Step 2 to the sushi rice from Step 3, toasted white sesame seeds, and mix well.
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14
When it's evenly mixed, scatter on the julienned egg crepe, add the chopped shrimp and snow peas on top, and it's done.
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15
Add further toppings as you like.
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16
Garnish with nanohana, slices of raw fish, etc., to taste.
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17
I prefer my sushi rice a little on the tart side.
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18
If you don't like it so tart, just cut back on the amount of vinegar a bit.
