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1
Rinse the rice well.
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2
Wipe the surface of the kombu seaweed carefully.
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3
Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker.
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4
Leave to soak for 30 minutes, then cook.
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5
In a bowl, mix the ingredients to make the sushi vinegar.
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6
Rehydrate the shiitake mushrooms in plenty of water.
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7
Slice the rehydrated shiitake mushrooms thinly.
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8
Cut the carrot into matchsticks.
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9
Cut the section of lotus root into quarters lengthwise, and slice thinly.
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10
In a pot, bring the soaking liquid from the shiitake mushrooms and the ingredients to a boil.
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11
Add the vegetables from Step 2, and simmer until there's no more liquid in the pan.
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12
Turn off the heat and leave to cool.
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13
Break the eggs into a bowl, add the ingredients, and mix well.
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14
Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets.
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15
Cool and julienne.
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16
Take the strings off the snow peas and blanch in salted water.
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17
Drain and cut into thin diagonal strips.
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18
Put the freshly cooked rice into a wooden sushi bowl (sushi oke).
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19
Add the sushi vinegar and mix in using a cut-and-fold motion.
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20
Cool down to body temperature.
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21
Add the simmered vegetables from Step 3 to the rice and mix in.
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22
Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
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23
Cover the center with the omelet, and salmon roe on top.
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24
Surround the omelet with snow peas, and it's done.
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25
Mix well before eating.
