Ingredients (makes 14 pieces):
For Sushi Rice:

To Add to Sushi Rice:

For Egg Crêpe:

To Tie:

*1 cup raw rice, about 12 oz. cooked rice


Prepare sushi rice using the ingredients listed. For steps to making sushi rice, see here.



Prepare the ingredients to add to the sushi rice. Soak the shiitake mushroom in water for 30 minutes to an hour to reconstitute. Reserve the stock.


Slice the shiitake mushroom and cook in the reserved stock, sake, shoyu, mirin and sugar for 5 minutes or until most of the liquid has evaporated. Remove from heat and set aside.


Find and remove cartilage in crab meat if any.



When cooked shiitake mushroom cools down to room temperature, mix into prepared sushi rice with crab meat, sesame seeds, momi-nori and set aside.



Make the egg crêpes. In a large bowl, combine eggs and corn starch solution, sugar, sake and salt. Preheat nonstick frying pan on medium heat, ladle in egg mixture and make fourteen 7 inch egg crêpes. Stack on a plate with parchment paper between each crêpe.


Cut each green onion in half lengthwise strips, blanch and place in cold water.


Place one sheet of crêpe on a cutting board, place a bite sized scoop of mixed sushi rice and place in the center.


Wrap in the crêpe and tie with green onion. Cut excess onion to adjust the length.



Follow steps 8 and 9 to make thirteen more chakin-sushi pieces.



Serve and enjoy!