Cut myoga and bamboo shoots in half lengthwise. Remove shiitake stems and make cross cuts on the caps. Slice konjac in half and create a pocket by cutting into the center. Grate yuzu peel and squeeze juice (1 tbsp).

Mix the ingredients for sweet vinegar in a bowl. Microwave myoga with 1 tbsp water for 1 minute at 600W, drain, and mix with sweet vinegar. Cool and refrigerate for 30 minutes.

Boil konjac in water for 3 minutes, drain. Add bamboo shoots, shiitake, konjac, and seasoning ingredients to a pot. Simmer covered on low heat for 10 minutes, then cool.

Mix yuzu juice with sushi rice seasoning ingredients in a bowl.

Combine rice, yuzu peel, sesame seeds, and seasoning mixture in a bowl. Mix gently and cool.

Shape sushi rice into small logs, top with myoga, bamboo shoots, and shiitake. Make 6 pieces.