2largeeggs(beaten with 1 tsp soy sauce and 1 tsp mirin)
Prepare vinegared rice as per Hosomaki or Uramaki post.
Rinse and soak mushrooms in hot water for 20 minutes to rehydrate. Drain, reserving the 1 cup (240ml) soaking liquid. Cut off stems.
Place mushrooms, soy sauce, mirin, sugar and 1 cup (240ml) reserved soaking liquid in a small saucepan. Simmer over low heat for 20 minutes. Remove and slice mushroom caps thinly when cool enough to handle. Set aside.
Heat a 10-inch non-stick skillet with 1 tsp vegetable oil. Pour half the egg mixture into the pan. Swirl pan to get egg to coat the entire pan. Let egg cook for 1 to 2 minutes. Flip egg over and cook for another 1 to 2 minutes. Repeat with remaining egg mixture. Remove, roll, and slice into thin strips. Set aside.
Prepare seasoned abura-age as per my Inarizushi post. When cool enough to handle, slice seasoned abura-age thinly.
Putting it together and serving
Divide the sushi rice into 4 individual bowls. Sprinkle shredded egg and nori over the rice.
Arrange sliced seasoned mushrooms, seasoned tofu pockets, sliced green beans, lox, and fish roe decoratively on the top.