put the mushrooms Shitake in the water (half abundant liter) for about 15-20 minutes to soften them. When they become soft dry the water and have to cut and to eliminate the hard part of the stem. cut the rest in thin slices. Don't throw the water but to filter it because it will be reused subsequently. clean the carrot and to cut it in slices of the greatness of those of the Shitakes. In a little pot to put the water used for the Shitakes, the carrots and the Shitakes. Add two teaspoons of sugar, a spoon of Shoyu, a teaspoon of Mirin, a pinch of salt. On middle fire leave to cook for 10 minutes. To end cooking leave to rest in the liquid. In another little pot put to boil the water and to reached boiling to add a taking of salt. Add the prawns. Once cooked pass all in a container with cold water. The same procedure of the prawns will be used for preparing the flowers of the broccolettis. In a bowl mix two eggs, a teaspoon of Shoyu, half teaspoon of sugar, a teaspoon of Mirin and a pinch of salt. In a frying pan to pour a little bit of oil of seeds to anoint its surface. turn on the fire and with the warm frying pan to pour a thin layer of the prepared one in the bowl as soon as to cover the surface. If turning the frying pan on the fire besides the layer that will immediately be cooked it had to remain still of the liquid to recover again pouring it to it in the bowl. We will go therefore to realize a thin “crèpe” a little thicker than a sheet. Hardly crush to remove from the frying pan and to abandon on a dish. To repeat the operation until to exhaust the liquid in the bowl. Once that her “crèpe” it will be cooled, roll up it on itself same and to cut it thin as if a vegetable cut him “to the julienne” forming so so many “fillets”. This way of preparing the eggs it calls Kinshitamago. In a little pot pour 200 cc of vinegar of rice, 90 gr of sugar and 30 gr of salt. On low fire turn up to when sugar doesn't loosen him. This is the Sushizu the vinegar that is at the base of every type of Sushi. We will have prepared of it so in abundant quantity in comparison to the other ingredients of the recipe but this is to the least quantity to be able to adequately prepare it and in case to add to like of it. put the washed rice and then cooked to the vapor in a wide and low container to make to cool it (it is also possible to help itself with a fan while he separates and it prepares the rice in the container) and once cold pour with a spoon (around 3 spoons and a half) the vinegar Sushizu that we have prepared on the whole surface and contemporarily to gently mix. This is the Shari or rather the rice that it is commonly used for preparing every type of Sushi. prepare on a dish or in a pan a portion of rice for Sushi and to add above the prawns, the Shitakes, the carrots, the flowers of the broccolettis, the prepared eggs to Kinshitamago and some strips of alga Nori (first however to pass the sheet of dried alga above and to a certain distance from the fire to slightly make it crisp).