Chirashi Sushi Bowl

Rinse sushi rice until water runs clear. Cook rice with water in rice cooker or pot.

Mix rice vinegar, sugar, and salt for sushi rice seasoning. When rice is cooked, fold in seasoning and let cool.

For mushrooms: Sauté sliced shiitake with soy sauce, mirin, and sugar until tender and glazed.

For Japanese omelet: Beat eggs and cook in thin layers in oiled pan. Roll up and slice into strips.

For cucumber salad: Toss sliced cucumber with rice vinegar, sugar, and salt. Let marinate 10 minutes.

Slice sashimi-grade fish into bite-sized pieces.

Divide seasoned sushi rice between bowls.

Artfully arrange all toppings over the rice: fish, omelet strips, seasoned mushrooms, cucumber salad, avocado slices, and tobiko.

Garnish with nori strips and serve with wasabi and soy sauce on the side.