Easy! Simple Chirashi Sushi

• 540 ml White rice
• 270 ml Water
• 4 cm Kombu
• 80 ml Vinegar
• 1 and 1/2 teaspoons Salt
• 3 tbsp Sugar
• 1 1/2 cup Shiitake mushroom, carrot, kampyo, etc.
• 1 enough to cook the rice Dashi stock
• 2 tbsp Soy sauce
• 2 and 1/2 tablespoons Sugar
• 1 dash Salt
• 4 eggs Kinshi tamago

1. Cook the rice on the firm side.
2. Reconstitute the dried shiitake mushroom in water.
3. Rub the dried gourd shavings with salt and reconstitute in water.
4. Make the sushi vinegar by cutting kombu seaweed into your desired size and combine with the ingredients in a sauce pan.
5. Heat lightly until the sugar dissolves.
6. Cut the shiitake mushrooms, carrots, and dried gourd shavings into your desired size.
7. I recommend cutting them into large pieces.
8. Place in another sauce pan and add enough dashi stock to cover.
9. Add the ingredients and reduce until the liquid has evaporated.
10. Prepare the kinshi tamago.
11. Cook an egg crepe as thin as possible and julienne.
12. Pour the sushi vinegar on the cooked rice from Step 1 and mix with a cutting motion.
13. Mix Step 2 in the rice.
14. Put the sushi rice in the rice bowl and turn it over onto a plate.
15. Make a spherical shape and decorate with the kinshi tamago.

water, vinegar, salt, sugar, shiitake mushroom, stock, soy sauce, sugar, salt, eggs

Taken from cookpad.com/uk/recipes/188254-easy-simple-chirashi-sushi (may not work)