Prepare the sushi rice by following the recipe link in recipe notes *1.
Soak the mushrooms in a bowl with 1 cup of water. Soak Kanpyo in a separate bow with 1 cups of water.
While the mushrooms are soaking, prepare the mitsuba, egg, and cucumber.
Cut the cucumber into long sticks and set aside.
Wash and parboil Mitsuba leaves, drain the cooking water and place Mitsuba leaves in a bowl of cold water. Squeeze out excess water and set it aside.
Prepare the tamagoyaki by following the steps in the recipe link then cut into long sticks. *2
Squeeze out the excess water from the mushrooms into a bowl (save the water) and slice them thinly.
Squeeze out the excess water out of the Kanpyo and cut them in same length of nori sheets.
Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.
Put the sliced mushrooms, Kanpyo and carrots into the sauce pan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
Remove from heat and allow to cool down before putting into the sushi roll.
Lay a seaweed sheet onto a sushi mat and place 1.5 cup rice on top and spread it out about 5mm thick leaving 3cm(1.2 inch) gap at the one edge of nori sheet.
Lay out the fillings in the centre of the sushi rice. Do not layer them on top of each other fillings, rather line them up. *4
Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.
Repeat for the remaining amount of rice and fillings.
Do not cut the sushi roll. Eat as a whole sushi roll without talking.
*1 How to make Perfect sushi rice, check here.*2 How to make Tamagoyaki, check here.*3 More about Kanpyo check here .*4 How to make sushi roll perfectly check Makizushi (futomaki)*5 Prep time/Cook time does not include cooking the rice as everyone's rice cookers vary on time.*6 Nutritional fact are per sushi roll.