Ingredient—Serve 2
1. TOFU x 1 box, cut into cubes
2. Cauliflowers, wash and cut into small bits
3. Vegetable stock cube x 1
4. Egg x 2, beaten well
5. Medium cucumber x 1, cut into slices
6. Medium carrot x 1, cut into slices
7. Medium Chinese mushroom x 3, cut into small slices
8. Asparagus x 6
9. crab cake x 4 slices
10. Nori for sushi (seaweed slice) x 1 pack
11. Rice vinegar
12. 2 cups of Japanese rice / or long rice
13. Fish sauce seasoned soy sauce

How to do it—
1. For soup, bring a pot of water to boil, and then put the vegetable stock, cauliflowers, tofu together bring to boil. Seasoning with pepper and salt.
2. Cook the rice, add 4 teaspoons of rice vinegar, stir well and put aside to cool for use
3. Steam or boil the vegetables for sushi (except cucumber, Chinese mushroom and crab cake) to just cook. Put aside to cool for use
4. Put the Chinese mushroom into boiled water, add 1/2 cup of fish sauce seasoned soy sauce, and bring to boil again with small flames.
5. Cook crab cake in water to just cook
6. Fry the egg on a sauce pan. Cut into slices when cooked.
7. Put a slice of the nori on the sushi roller, place a thin slice of rice on the nori, and then put anything you want in a neat row. Roll the whole thing over—remember to press a bit harder to make the ingredient stick together when rolling the first 1/3 bit of the sushi. Make sure the roll is steady. Cut into slices carefully with a bread knife.
8. Serve with the soup and EAT!!