Takigomi sushi

Ingredients	Serves 1	Serves 4	Seasoning	Serves 1	Serves 4
rice sea bream dried shitake carrot trefoil chrysanthemum	60g 40g 0.5g 10g 2.5g	240g(1.5 cup) 160g 2g(2 pieces) 40g 10g	mixed vinegar ·vinegar ·sake ·salt ·sugar salt sake sesame oil sugar soy sauce	10.5g 1.5g 0.45g 0.9g 0.3g 2.5g 0.5g 2g 3.6g	42g(2 4/5 tablespoon odd) 6g(1 teaspoon odd) 1.8g(1/3 teaspoon odd) 3.6g(1 teaspoon odd) 1.2g (1/4 teaspoon) 10g (2 teaspoons) 2g(1/2 teaspoon) 8g (1 tablespoon) 14.4g(2 1/3 teaspoon)

1	Wash rice.
2	Pour salt and sake on skin of sea bream. Cook until 80 % done in an oven.
3	Slice shitake (softened in water) and carrots into 2cm lengths, saute, add seasoning.
4	Put rice, sea bream, shitake and carrots in a rice cooker. Add dashi and mixed vinegar. Cook.
5	Take out sea bream, break into small pieces and mix into steamed rice with cut trefoil and chrysanthemum.