Chirashi Sushi

Ingredients

• 230g short grain rice
• 350ml water
• 4 tbsp rice wine vinegar
• 2 ½ tbsp sugar
• Pinch of salt
• 2-3 dried shiitake mushrooms, soaked and thinly sliced
• ½ small carrot, shredded
• 3-4 tbsp mushroom soaking water
• 1 tsp light soy sauce
• 1 tbsp cooking oil
• 1 tbsp toasted sesame seeds (sprinkle onto rice)
• 3 eggs
• ¼ tsp salt
• 1 tbsp mirin
• 1 tbsp water
• 8-10 thinly sliced frozen lotus roots
• 1 tbsp rice wine vinegar
• ¼ cup sugar
• 120g fresh salmon, cut into big cubes
• 100g prawns, blanched
• 8 pcs snow peas, blanched
• 8 slices pickled lotus roots
• Tobiko or ikura (fish roe)
• S&B Wasabi paste