Preparation

• Cook the rice with the water, sake, and kombu.
  600 g Japanese short-grain rice, 720 g water, 2 tablespoons sake, 1 piece kombu
  
• Once the rice is cooked, pour in the sushi su and gently mix to make the sushi meshi.
  6 tablespoons rice vinegar, 5 tablespoons sugar, 1 tablespoon salt
  
• Rehydrate the shiitake mushrooms in lukewarm water, remove the stems, then cook them with the listed mirin, sugar, and soy sauce.
  30 g shiitake mushrooms, 2 tablespoons mirin, 4 tablespoons sugar, 2 tablespoons dark soy sauce
  
• Thinly slice some of the shiitake mushrooms for garnish.
• Cut the remaining shiitake mushrooms into roughly 5 mm cubes for the sushi meshi filling.
  
• Rehydrate the kōya dōfu in lukewarm water, rinse it several times until the water runs clear, then squeeze it out firmly.
  2 pieces kōya dōfu
• Cut the kōya dōfu into roughly 5 mm cubes, then simmer it with the dashi, sugar, mirin, and usukuchi soy sauce.
  200 mL dashi, 2 tablespoons sugar, 2 tablespoons mirin, 1 tablespoon usukuchi soy sauce
• Rub the kanpyō with salt, then boil it to rehydrate.
  30 g kanpyō, salt
• Cut the kanpyō into roughly 5 mm cubes, then simmer it with the dashi, sugar, mirin, and light soy sauce.
  150 mL dashi, 1 tablespoon sugar, 1 tablespoon mirin, 0.5 tablespoon light soy sauce
• Fold the diced shiitake mushrooms, kōya dōfu, and kanpyō into the sushi meshi.
  
• Cover with a damp cloth to keep the rice from drying out.
• Devein the shrimp, thread them onto skewers to keep them straight, then cook them in salted boiling water.
  10 shrimp
• Let the shrimp cool, then peel them, halve them lengthwise, and marinate them in the rice vinegar, sugar, and dashi.
  1 tablespoon rice vinegar, 0.5 tablespoon sugar, 1 tablespoon dashi
  
• Crack the eggs into a bowl, add a pinch of salt, and whisk well.
  8 eggs
  
• Strain the eggs through a sieve, cook them into thin omelets, then cut them into fine strips to make shredded egg.
  
• Cut the tuna and octopus into bite-size pieces.
  tuna, octopus
  
• Arrange the mixed rice in a serving dish, top with the shredded egg, then garnish with the shrimp, tuna, octopus, vinegared lotus root, pickled young ginger, and ito nori.
  lotus root, young ginger, ito nori