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1
Bring 2 cups water to a boil in large saucepan over medium heat, and stir in rice.
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2
Cover, reduce heat to low and cook about 20 minutes.
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3
Meanwhile, heat 1/4 cup vinegar, 3 tablespoons sugar and 1 teaspoon salt in small saucepan, about 2 minutes, and stir into cooked rice.
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4
Let rice cool 10 minutes.
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5
Cut cucumber, carrots and pickled radish same length as laver sheets.
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6
Cut same vegetables into strips 1/4-inch thick and 1/4-inch wide.
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7
Soak cucumber and carrot strips in 1/2 cup vinegar, 1/2 cup sugar and 1 teaspoon salt until ready to roll.
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8
Beat eggs with 1/2 teaspoon salt until foamy.
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9
Heat oil in large skillet over medium-low heat, and cook eggs in sheet dimension of laver.
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10
Using spatula, remove from heat, and cut into strips same size as pickled radish.
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11
Preheat oven to 350F.
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12
Squeeze water from spinach, and mix with 1/2 teaspoon salt.
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13
Remove stems from mushrooms, and slice thinly.
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14
Add 2 tablespoons soy sauce, 2 tablespoons sugar and 2 tablespoons cooking wine to mushroom soaking water, and cook over low heat 10 minutes, or until tender.
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15
Place laver on cookie sheet, and toast lightly in oven, about 5 minutes.
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16
Remove from oven, and place on bamboo sushi-rolling mat or flat surface.
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17
Spread thin layer of cooled rice on sheet, leaving about one-third of far side of sheet uncovered.
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18
Lay one strip each egg, mushroom and vegetables at center of rice, about one-third way up sheet.
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19
Place pieces side by side for those width of laver and egg, and end to end for smaller pieces.
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20
Roll tight, adding some water to seal edge.
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21
Brush outside of roll with sesame oil.
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22
Cut rolls into 1/2-inch-thick slices.
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23
Sprinkle slices with sesame seeds, and garnish with pickled ginger.
