Chirashi Temari Sushi - white rice

Method

• Cook the rice on the sushi setting.
• Make an egg crepe and slice it thinly to make kinshi tamago (shredded egg).
• Cut the carrot into short matchsticks.
• Put in a frying pan with the salt and a little water, cover with a lid, and steam.
• Break the shiitake mushrooms up into small pieces.
• Put into a pot with the sugar, soy sauce, and a little water.
• Mix it all up and boil until there's no more liquid, taking care not to let it burn.
• Parboil the green beans in salt water to retain the color.
• First, cut some small pieces for topping the sushi balls, then cut the remaining amount into small pieces to mix into the sushi rice.
• When the rice is done cooking, mix up the sushi rice, then mix in the carrots and shiitake mushrooms.
• Sprinkle on the green beans and mix into the rice.
• To make the balls, put a pinch of the kinshi tamago on some plastic wrap, then put a large bite-sized amount of sushi rice on top, and shape into a ball.
• Garnish with green bean slices.