Japanese Sushi Chakin

We start with rice. It must be washed until the water becomes transparent, and dried about half an hour or an hour before cooking. For 450 gr. of rice (2 tbsp.), take 750 ml. of water (2.5 tbsp.), cook until boiling, then another 20 min., turn off the stove and leave for another 20 min. under the closed lid! We put the rice in a glass dish and pour 120 ml. (1/2 c.) rice vinegar, it is sold in sushi shops. It already has sugar and salt in the right proportions, it remains just to add the right amount of vinegar to the rice. "Chop" the rice with a wooden spatula to distribute the vinegar. Cover the dishes with a towel.

Now mushrooms. Ideally, we take a few dry caps of shiitake mushrooms (I've recently liked oyster mushrooms - they will also take the taste of soy sauce with a couple of teaspoons of sugar well.)

So, if it's shiitake, then fill them with water and leave for half an hour. Oyster mushrooms can be boiled immediately in a small amount of water with the addition of soy sauce and sugar. Cool the mushrooms, cut, mix with cooked rice. The filling is ready for the main recipe.

But I love... with a fish... any (salmon, tuna, perch, trout, salmon, eel.) At the same time, I adhere to the opinion - if it's raw fish, then I add wasabi paste (horseradish.)

Now the most interesting thing is a thin omelet: mix an egg, a teaspoon of soy sauce, a spoonful of sugar and mirin (sweet sake) in a bowl. To prepare two pieces of sushi, you will need one egg, so calculate the number of ingredients based on these proportions. Bake a thin pancake, cut off the edges to make a square with a side of about 15 cm.

You can use a square pan for tomago-yaki. In this case, nothing needs to be cut. Put the filling in the center, then assemble it in the form of a bag and tie it with onions, do not pull the edges of the omelet too tightly so as not to damage them. You can make it easier - roll up sushi in the form of a flat pancake. That's all.
There may be a lot of rice. Ready rice should be used on the same day, without putting it in the refrigerator. Otherwise, it will become hard and dry sushi will turn out of it (therefore, if it remains, then we mold it into cubes and cover it with pieces of fish with wasabi or boiled shrimp.) This will already be nigiri sushi!