Cook the rice on the sushi setting. Make an egg crepe and slice it thinly to make kinshi tamago (shredded egg).
Cut the carrot into short matchsticks. Put in a frying pan with the salt and a little water, cover with a lid, and steam.
Break the shiitake mushrooms up into small pieces. Put into a pot with the sugar, soy sauce, and a little water. Mix it all up and boil until there's no more liquid, taking care not to let it burn.
Parboil the green beans in salt water to retain the color. First, cut some small pieces for topping the sushi balls, then cut the remaining amount into small pieces to mix into the sushi rice.
When the rice is done cooking, mix up the sushi rice, then mix in the carrots and shiitake mushrooms. Sprinkle on the green beans and mix into the rice.
To make the balls, put a pinch of the kinshi tamago on some plastic wrap, then put a large bite-sized amount of sushi rice on top, and shape into a ball. Garnish with green bean slices.
Story Behind this Recipe
I made this for the 2nd Annual International Food Evening.
Since the carrots and shiitake mushrooms are mixed into the rice, they should be chopped into small pieces to make it easier to roll the rice balls with your hands. If there's too much filling, the rice balls will break easily, so be careful. The shiitake mushrooms have a rather rich, sweet and salty taste, so the refreshing taste of the carrot gives the rice a nice balance.