Cook 2 cups of rice in a rice cooker with the appropriate amount of water.

Mix sugar, salt, and vinegar in a bowl to make the sushi vinegar.

Rehydrate dried shiitake mushrooms in water, keeping 100ml of the soaking water. Slice the mushrooms thinly.

Prepare the vegetables: slice carrots, lotus root, and bamboo shoots thinly. Soak lotus root in water to remove bitterness.

In a pot, combine the broth ingredients and bring to a boil. Add mushrooms, tofu, and vegetables, then simmer for 10 minutes. Let cool.

Blanch snap peas in boiling water, then cool in ice water. Slice diagonally. Boil shrimp until cooked and set aside.

Beat eggs with sugar and salt. Cook thin omelets in a pan, roll, and slice into thin strips.

Mix the sushi vinegar into the cooked rice, cutting and folding gently. Add sesame seeds and mix.

Combine the cooked vegetables with the rice, mixing gently.