Chirashizushi with Lots of Toppings - white rice

Method

• Rinse the rice well.
• Wipe the surface of the kombu seaweed carefully.
• Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker.
• Leave to soak for 30 minutes, then cook.
• In a bowl, mix the ingredients to make the sushi vinegar.
• Rehydrate the shiitake mushrooms in plenty of water.
• Slice the rehydrated shiitake mushrooms thinly.
• Cut the carrot into matchsticks.
• Cut the section of lotus root into quarters lengthwise, and slice thinly.
• In a pot, bring the soaking liquid from the shiitake mushrooms and the ingredients to a boil.
• Add the vegetables from Step 2, and simmer until there's no more liquid in the pan.
• Turn off the heat and leave to cool.
• Break the eggs into a bowl, add the ingredients, and mix well.
• Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets.
• Cool and julienne.
• Take the strings off the snow peas and blanch in salted water.
• Drain and cut into thin diagonal strips.
• Put the freshly cooked rice into a wooden sushi bowl (sushi oke).
• Add the sushi vinegar and mix in using a cut-and-fold motion.
• Cool down to body temperature.
• Add the simmered vegetables from Step 3 to the rice and mix in.
• Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
• Cover the center with the omelet, and salmon roe on top.
• Surround the omelet with snow peas, and it's done.
• Mix well before eating.