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Ingredients

• Rice: 3 cups/600 cc
• Sushi vinegar:
• Rice vinegar: 3 tablespoons
• Sugar: just under 3 tablespoons
• Salt: 1 teaspoon
• Conger eels (anago/穴子): 3 (can be bought frozen
• Soy sauce: 2 tablespoons
• Mirin/Japanese sweet sake: 2 tablespoons
• Dried shiitake mushrooms: 3~4 (medium-sized)
• Dashi/Japanese soup stock: 1 cup/200 cc/ml
• Sugar: 1 tablespoon
• Soy sauce:1 tablespoon
• Trefoil or Italian Parsley: 1 bunch
• Eggs: 5
• Sugar: 1 teaspoon
• Salt: 1/2 teaspoon
• Amazu jinja/ginger marinated in sweet vinegar: as appropriate for decoration/seasoning

Description

A New Foodie Friend Of Mine, Michelle Karam, Whom I Met On Social Culinaire, Was Just Mentioning She Could Not Wait To Come To Japan To Eat Sushi, As It Was Just Frustrating And…

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