Easy to Make Seasoned Chirashi Sushi

• 480 ml Rice
• 1 Aburaage
• 3 slice Dried shiitake mushrooms
• 1/2 Carrot
• 100 ml Sushi vinegar
• 200 ml The soaking liquid from the dried shiitake mushrooms
• 1 tbsp Soy sauce
• 5 cm square Kombu
• 2 Egg
• 20 grams Chirimen jako
• 1 Snow peas (or snap garden peas, nanohana, etc)
• 1 to garnish Chopped raw tuna (or shrimp, salmon)

1. Wash the rice with water and soak in water for 30 minutes (discard the water), add the right amount of water for the rice and ingredients.
2. Add the kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
3. Wash the rice with water and keep it in water for 30 minutes (then discard the water) and add the right amount of water for the rice and all ingredients.
4. Add kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
5. Add the chirimen jako when the rice has cooked and mix it as if you are cutting the rice.
6. Beat the eggs in a bowl (add 2 teaspoons of sugar and a pinch of salt) and beat it well then make scrambled eggs using 4 sticks of chopsticks in a small pan with and put it aside on a plate when it is done.
7. Serve Step 3 on a plate and top it with the scrambled eggs, snow peas, tuna, then it is done.
8. Use any kinds of ingredients you like to decorate.

rice, aburaage, shiitake mushrooms, carrot, vinegar, shiitake mushrooms, soy sauce, egg, chirimen jako, peas, tuna

Taken from cookpad.com/us/recipes/155271-easy-to-make-seasoned-chirashi-sushi (may not work)