Ingredients (4 servings):
2 сups rice
440 ml water
1 kombu
20 g red caviar
Cucumber to taste
20 g of squid
Lemon to taste
Shrimps to taste
Anago (conger eel)
4 eggs
Salt
Sushizu (vinegar mixture):
60 ml vinegar
3 tbsp sugar
1 tsp salt
Seasoning:
150 ml dashi
soy sauce

Preparation:
1. Wash rice, put on gauze and leave it for 30 minutes.
2. Add water and cook.
3. Warm up ingredients for sushizu but don't boil them.
4. Scramble eggs, add salt.
5. Put rice into pot, add sushizu, and mix thoroughly.
6. Put rice into rice bowls, put other ingredients on top.

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