Easy Chirashizushi Recipe Scattered Sushi Perfection

Ingredients

• 720 ml (3 cups) Uncooked white rice, Japanese short-grain preferred
• 5 cm (2 inches) Kombu (dried kelp)
• 120 ml (1/2 cup) Store-bought sushi vinegar
• 8 Dried shiitake mushrooms
• Soaking liquid from reconstituting the dried shiitake mushrooms + water (enough to cover)
• 1 medium Carrot, julienned
• 1/2 section Lotus root, peeled, quartered lengthwise, and thinly sliced
• 2 1/2 tbsp Soy sauce
• 3 tbsp Sugar
• 1 pinch Salt
• 4 large Eggs
• 1 dash Salt
• 1 cup Snow peas, trimmed
• 1 cup Boiled shrimp (from frozen is fine), peeled and deveined
• 1/2 cup Daikon radish sprouts