10 sheets Nori (Japanese seaweed)
5 c. rice
2 oz. dried shitake mushrooms
2 oz. kanpyo
6 eggs
1 oz. oboro
1 bunch spinach

AWASEZU (Cooked Vinegar) :
1 c. white rice vinegar
1 1/2 tbsp. salt
1 c. sugar
1 tbsp. ajinomoto

STOCK FOR VEGETABLES:

2 c. shitake stock
2 tbsp. soy sauce
1/2 tsp. salt
2 tsp. hondashi
3 tbsp. sugar
1 tbsp. mirin

Wash rice well and cook with 5 1/2 cups water. Heat vinegar and add sugar, salt and ajinomoto and stir until dissolved, set aside.

When rice is cooked, sprinkle cooked vinegar over the rice and mix thoroughly with a spatula with a gentle cutting motion, set aside.

Soak shitake in warm water for 1 hour. Save this warm water for stock. Drain shitake and cut into 1/4 inch strips. Mix all vegetable stock ingredients and cook shitake for 1 hour. Soak kanpyo in warm water for 1 hour and drain. Cut into 8 inch length size. Cook and simmer in vegetable stock for 30 minutes. Drain. Beat eggs and add 1/2 teaspoon salt. Add 2 tablespoons sugar, 2 tablespoons mirin, 1/4 cup water and 1/2 teaspoon hondashi, mix well.

Heat 8 inch square well oiled frying pan, and pour in egg mixture, about 1/2 inch thick. Cook over low heat both sides. Cut lengthwise into 1/2 inch strips. Clean spinach and boil with salted hot water 20 seconds. Do not overcook. Drain well and squeeze liquid off. Cut off roots and divide into 8 strips.

Place sheet of nori on bamboo shushi mat. Spread a bowl of rice evenly leaving 1 inch margin on top. Arrange kanpyo, shitake, egg, oboro and spinach across center of rice. Roll from bottom to top with bamboo mat, grasping firmly to tighten the roll. Keep seam side down and cut into half, then each half into 4 pieces. Makes 8 slices.