Steps

1. Rinse 1.5 cups of rice and place it in the rice cooker. Add water up to the 1.5 cup line. Add 5g of dried kelp and cook.
   🕒 00:57
2. In a pot, combine 100ml of rice vinegar, 20g of sugar, and 4g of salt. Heat over medium heat.
   🕒 01:18
3. Bring to a simmer, then turn off the heat once the sugar has dissolved. Let it cool down.
   🕒 01:29
4. Lightly rinse 4 dried shiitake mushrooms and place them in a large bowl. Add 250ml of water.
   🕒 02:25
5. Cover loosely with plastic wrap and microwave on 600W for 3 minutes to rehydrate the mushrooms. Strain the soaking liquid.
   🕒 02:40
6. Peel the 30g carrot and julienne it into 2mm thick strips.
   🕒 03:02
7. In a pot, combine the strained shiitake soaking liquid, 1 tbsp soy sauce, 1 tbsp cooking sake, 1 tbsp mirin (sweet rice wine), and 1 tbsp sugar. Simmer for 5 minutes over medium heat.
   🕒 03:19
8. Skim off any scum that rises to the surface.
   🕒 03:44
9. Add the rehydrated shiitake mushrooms and julienned carrot. Cover with a lid and simmer for another 5 minutes. Transfer to a bowl and let it cool.
   🕒 03:49
10. Once cooled, remove the shiitake stems. Finely chop half of them and thinly slice the other half.
    🕒 04:12
11. Peel and thinly slice 3-4cm of lotus root.
    🕒 05:08
12. Soak the thinly sliced lotus root in vinegar water (200ml water + 1/2 tsp vinegar) for about 10 minutes.
    🕒 05:26
13. Peel and devein 6 boiled shrimp.
    🕒 05:36
14. Make a cut along the back to remove the vein. Rinse with water and pat dry thoroughly.
    🕒 05:43
15. Bring water to a boil in a pot. Add the lotus root soaked in vinegar water and boil for 3 minutes. Turn off the heat and drain.
    🕒 06:07
16. In a bowl, combine the drained lotus root and prepared boiled shrimp. Add 70ml of the cooled sweet vinegar, cover with paper towel, and marinate for about 30 minutes.
    🕒 06:27
17. Finely chop half of the marinated lotus root.
    🕒 06:47
18. Trim the strings from 6 snow peas and prepare a pot of boiling water and cold water.
    🕒 07:03
19. Add 1 tsp salt to the boiling water and cook the snow peas for 1 minute. Immediately transfer to cold water and pat dry.
    🕒 07:44
20. Cut the snow peas diagonally into halves or thirds.
    🕒 08:09
21. Crack 2 eggs into a bowl and whisk well. Add 2 tbsp water, 1 tsp sugar, and a pinch of salt and mix.
    🕒 08:43
22. Strain the egg mixture through a sieve. Tip: Adding water makes the egg tender; about 1 tbsp water per egg is a good ratio. Sieving ensures a smooth texture for the shredded egg.
    🕒 09:03
23. Lightly coat a frying pan with a little vegetable oil and heat over high heat for 20 seconds. Pour in about one ladleful of egg mixture and spread evenly over the pan.
    🕒 09:19
24. Once the top of the egg mixture is no longer liquid, wait 10 seconds over medium heat, then turn off the heat and wait 1 minute. The egg should peel off easily. Flip it over and cook the other side over medium heat for about 10 seconds.
    🕒 09:47
25. Cook another thin egg crepe, roll it up, cut in half, and then julienne. Tip: Heating the pan over high heat for 15-20 seconds, then pouring the egg mixture and cooking over medium heat for 10 seconds, followed by resting off the heat for 1 minute, makes it easier to peel.
    🕒 10:22
26. Place 1.5 cups of cooked rice in a bowl. Drizzle the 2 tbsp of cooled sweet vinegar over the rice, letting it run down the spatula to distribute evenly.
    🕒 11:29
27. Mix the rice by cutting with the spatula and cool it with a fan. Continue to flip and cool until it reaches body temperature. Tip: Adding sweet vinegar to warm rice and mixing by cutting, then cooling with a fan, creates fluffy sushi rice.
    🕒 11:44
28. Add the finely chopped shiitake mushrooms, carrots, and lotus root to the sushi rice and mix well.
    🕒 12:17
29. Place the sushi rice in a serving bowl and top with the shredded egg.
    🕒 12:30
30. Decorate with thinly sliced shiitake mushrooms, thinly sliced lotus root, boiled shrimp, snow peas, ikura (salmon roe), and sakura denbu in a colorful and balanced arrangement. Tip: The simmered dishes and marinated lotus root can be stored in the refrigerator for 2-3 days, so preparing them the day before is convenient. Soaking lotus root in vinegar water prevents discoloration.
    🕒 12:38