| Ingredients: | | | | caps into thin strips. In a saucepan make 2/3 cup |
| * 2 1/2 cups short-grain sticky rice | | | | dashi, add mushrooms and kampyo and boil with |
| * 2 1/2 cups water | | | | a lid placed right on the ingredients for 3-4 |
| * 2 1/2 inch long konbu | | | | minutes. Add sugar and mirin and boil for another |
| Vinegar dressing | | | | 5 minutes, then add soy sauce. When kampyo is |
| * 4 2/3 tablespoons rice vinegar or can be | | | | well flavored, remove from saucepan. Continue to |
| substituted using lemons | | | | cook mushrooms until broth is all gone. Cut |
| * 2 tablespoons sugar 1 1/2 teaspoons sea salt | | | | kampyo into 1/2 inch long thin strips. |
| Ingredients for mixing | | | | Lotus root (renkon): Cut into 4 pieces lengthwise. |
| * 7 dried shiitake mushrooms, softened | | | | Cut each piece into thin slices crosswise and soak |
| * 1/3 ounce kampyo, rubbed and boiled | | | | in water. Cook indashi broth with sugar, vinegar, |
| * 2/3 cup dashi, including water used for soaking | | | | sake and a pinch of salt until all liquid is gone. |
| mushrooms | | | | Carrots: cut into 1 inch long thin strips. Cook in |
| * 1 1/2 tablespoons sugar | | | | dashi broth with mirin and a pinch of salt until all |
| * 1/2 tablespoon mirin | | | | liquid is gone. |
| * 1 tablespoon soy sauce | | | | Eggs: To whisked egg add potato or corn starch |
| * 3 ounces lotus root | | | | mixed with an equal volume of water, sugar, mirin |
| * 2 tablespoons dashi | | | | and a pinch of salt. Heat 1 tablespoon of |
| * 2 tablespoons sugar | | | | vegetable oil, spreading it out in skillet. Remoye |
| * 3 tablespoons rice vinegar | | | | excess oil. Turn heat to low and spoon in a small |
| * 1 tablespoon sake | | | | amount pf egg mixture, spreading it out to cover |
| * sea salt | | | | the surface of skillet thinly, and fry. When the |
| * 2 ounces carrot | | | | under side is done, turn over and fry lightly. |
| * 1/4 cup dashi | | | | Repeat and make 4-5 thin sheets of fried egg. |
| * 1 teaspoon mirin | | | | Cut sheets into thin strips. |
| * 3 large eggs | | | | Snow peas: string and boil lightly till tender-crisp. |
| * 1 teaspoon potato or corn starch | | | | Cut diagonally into thin strips. |
| * 1 teaspoon sugar | | | | White sesame: roast and crush coarsely with |
| * 1 tablespoon mirin | | | | knife. |
| * 1 1/2 ounces snow peas | | | | Crab: remove from can and flake. |
| * 2 tablespoons white sesame seeds | | | | Red pickled ginger and toasted nori : cut into thin |
| * 3 1/2 ounces crab meat (canned) | | | | strips. |
| * red pickled ginger | | | | 3 Add all prepared ingredients except red pickled |
| * 1 sheet toasted nori | | | | ginger, nori, one-half of the egg strips and the |
| Prep Time: 45 min | | | | snow peas to sushi rice and mix quickly in a |
| Cooking Time: 20 min | | | | chopping motion with wooden spatula. |
| Instructions: | | | | 4 Place the sushi rice mixture in a large serving |
| 1 Make sushi rice flavored with vinegar or lemons. | | | | dish and on top nicely arrange the remaining egg, |
| 2 To prepare ingredients: Shiitake mushrooms and | | | | snow peas, red pickled ginger and nori. |
| kampyo: cut off stems of mushrooms and cut | | | | |