Chirashizushi (Scattered Sushi)

Cook the rice in a rice cooker or pot according to the package instructions.

While rice is cooking, prepare the vegetable mix-in. In a pan, add 2 tablespoons of water and sake. Spread each layer of shiitake mushrooms, carrots, lotus root, and aburaage. Cover and cook over medium-low heat until vegetables are tender.

Uncover and stir in soy sauce, mirin, and maple syrup. Cook until the most liquid has absorbed.

In a small bowl, whisk together rice vinegar, sugar, and salt.

While the rice is still hot, gently mix in the vinegar mixture with a rice paddle.

Add the simmered vegetables to the sushi rice and gently fold in.

Let cool while preparing the other ingredients.

In a small bowl, whisk together egg, sugar, and salt until completely smooth. If you want to make it extra silky, strain the mixture through a fine mesh sieve.

In a small bowl, mix katakuriko and 4 teaspoons of water. Then add it to the egg mixture and whisk until fully combined.

Heat a nonstick pan over medium-low heat and grease it well with oil. Remove the pan from the heat and place it on a damp cloth for a few seconds to cool slightly.

Return the pan to the heat. Add ¼ of the egg mixture and tilt the pan quickly to spread it into an even, thin layer.

After about 30 seconds, the edges start to lift up, and the surface looks dry. Gently flip using tongs or chopsticks and cook the other side until cooked through. Remove from the heat and let cool. Repeat with the remaining egg mixture.

Gently roll the egg crepe and slice into very thin ribbons.

Spread the seasoned sushi rice into a serving bowl.

Spread a layer of nori sheet and arrange a layer of kinshi tamago on top.

Arrange sushi ebi, snow peas, quick pickled watermelon radish, and ikura/caviar.