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Ingredients

• Sushi Rice:
• 1 cup medium-grain white rice (such as Calrose)
• 1 1/4 cups cold water
• 1 2-inch-square piece dried kelp (konbu), wiped lightly with dry cloth
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• ~~~~
• 1 cup dashi (Japanese stock)
• 1 tablespoon sugar
• 4 teaspoons mirin (sweet Japanese rice wine)
• 1 carrot, peeled, cut into matchstick-size strips
• 1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips
• 2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced
• 2 teaspoons reduced-sodium soy sauce
• 1 large egg
• Pinch of salt
• Nonstick vegetable oil spray
• 6 asparagus spears, trimmed, cut into 1 3/4-inch pieces
• 6 butter lettuce leaves
• 12 cooked large shrimp, peeled
• 1/4 cup shredded red pickled ginger (beni shoga)*

Description

A Little On The Labor-intensive Side, Yes...but Well Worth It. Here Is A Lovely Seasonal Dish That's Fresh And Delicate. Note That There Is No Raw Fish In This Recipe; The Word Sushi Simply Denotes That A Dish Features Seasoned Rice, Which Can Be Served

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