Chirashi Sushi

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4 dried shitake mushrooms rehydrated, cleaned and sliced (with 2 Tbs of soaking liquid reserved)

1 Tbs mirin

1 Tbs soy sauce

1 flat of uni


couple pinches of salt

2 eggs

1/4 tsp dashi powder

1 tsp sugar

2 tsp mirin

1 tsp usukuchi shoyu (light color soy sauce)

2 rice cooker cups of rice cooked with a little less water than you would normally use

1/4 C rice vinegar

1/4 C sugar

3 tsp salt

toasted sesame seeds

6 shiso leaves sliced into a thin chiffonade

tobiko (flying fish roe)

ikura (salmon roe)

crab (optional)

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