- Cook sushi rice according to instructions on rice packaging. Add ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt to the cooked rice. Using a wooden spatula, fold the seasoning into the rice.
- Gently squeeze shiitake mushrooms to drain water, remove stems and slice thinly. In a medium pan, heat 160ml water used for soaking the mushrooms. Then add shiitake, soy sauce, sugar, and mirin. Simmer on low heat until the liquid is almost dried up. Set aside.
- In a bowl, beat eggs and add ½ tbsp sugar. Continue mixing until sugar dissolves. In a medium skillet, evenly oil the surface and heat over medium heat. Pour a scoop of egg mixture into the skillet to make a thin crepe-like omelette. Repeat until egg mixture is used up. To slice, roll up the omelettes and slice into thin strips.
- Serve sushi rice on a large plate or individual bowls. Scatter simmered shiitake, shredded crab sticks, sliced omelette, and cucumber over rice. Top with sashimi slices, ikura and sesame seeds. Serve with pickled ginger on the side.