Delicious Hand-Rolled Sushi

• 5 cooker cups rice, 2/3 cup vinegar, 2/3 cup sugar, 1 tablespoon of salt 5 rice cooker cups of sushi rice
• 3 Koya Dofu (Freeze-dried tofu)
• 50 grams Dried kampyo (gourd)
• 4 Dried shiitake mushrooms
• 2 Thin omelet
• 1 salmon roe, tuna, yellowtail, salmon, squid, scallops, crab, octopus, etc. Fresh fish (for sashimi)
• 1 Cucumber
• 1 packages Daikon radish sprouts
• 10 leaves Green shiso leaves
• 3 packages Sushi nori

1. Reconstitute the freeze dried tofu with hot water.
2. Wash the dried gourd well and soak it in salted water.
3. Remove the ends of the shiitake mushrooms and reconstitute them in sugared water.
4. Wash the gourd well and simmer it in 1 cup of dashi soup stock, 2 tablespoons sugar, and 1 tablespoon mirin.
5. Simmer the reconstituted tofu in the remaining dashi stock.
6. Add soy sauce to the dashi to simmer the shiitake mushrooms.
7. Thinly cut up the ingredients from Step 2, as well as the fish ingredients into sizes that are easy to roll up.
8. Place sushi rice on the nori that has been cut into quarters.
9. Divide up the sushi ingredients and roll them up with the rice.
10. Dip in soy sauce with wasabi and enjoy.

rice, shiitake mushrooms, omelet, salmon, cucumber, sprouts, nori

Taken from cookpad.com/us/recipes/142584-delicious-hand-rolled-sushi (may not work)