Rolled SUSHI 　(Maki-zushi)
3 cups rice (kome)
A	5 tbsp sugar (satou)
	5 tbsp vineger (su)
	1 1　 tsp salt (shio) 　2
10 dried pasania mushrooms (hoshi-shiitake)					hoshi-shiitake	kampyou
B	150cc bonito and kelp soup (dashi)
	1 tbsp sugar (satou)
	2 tbsp sake
	2 tbsp mirin
	2 tbsp soy sauce (shouyu)				kouya-doufu	seri
30g dried bottle gourd strips (kampyou)
C	600cc bonito and kelp soup (dashi)
	2 tbsp sugar (satou)
	3 tbsp sake
	3 tbsp mirin				yakinori
	3 tbsp soy sauce (shouyu)		2 cucumbers (kyuuri)
3 dried bean curds (kouya-doufu)			2 bunchs Japanese parsley (seri)
D	500cc bonito and kelp soup (dashi)		2 boiled fish paste, long size (nagaita)
	3 tbsp sugar (satou)		4 eggs (tamago)
	3 tbsp sake		E	2 tbsp bonito and kelp soup (dashi)
	2 tbsp mirin			1 tsp mirin
	3 tbsp light soy sauce (usukuchi)			1 tsp soy sauce (syouyu)
	1 1 　tsp salt (shio) 　2			1 　 tsp salt (shio) 4
5 sheets dried laver, largest size (yakinori)				canola oil (sarada-yu)
1. Beforhand, dip dried pasania mushroom in lukewarm water with 1 tsp sugar. 2. Wash the dried bottle gourd strips in water and rub with salt until white, and boil in ample water until soft. Transfer the bottle gourd strips in mixture of seasonings shown C, and cook for 20 minutes. 3. Dip dried bean curds in hot water and wring lightly. Wring lightly in flowing water until muddy water becomes clear. Cut each dried bean curd into five strips. Bring seasonings shown D to a boil, and put dried bean curds in. 4. Remove stems of pasania mushrooms and cut to 3mm thickness. Boil pasania mushrooms with seasonings shown B until broth is almost gone. 5. Beat eggs and add seasoning shown E. Heat square frying pan, pour in a little canola oil, and pour in beaten eggs so they cover 1/3 the depth of the pan. Set on cover and cook on medium heat. Cut cooked egg to 1.5cm thickness. 6. Cut boiled fish paste and cucumbers into five long strips. Cut Japanese parsley the same length as the dried laver. 7. Boil the seasonings shown A, and pour on rice while rice is hot. Let rice cool. 8. Place a sheet of dried laver on a bamboo rolling mat. Place vinegered rice and other materials on it. Roll it up all together with bamboo mat. 9. Cut rolled sushi into 8 portions. Serves 5