Thick roll packed with tamago, shiitake mushrooms, spinach, and pickled gourd.
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Simmer the rehydrated shiitake and kanpyo in a small pot with soy sauce, mirin, and sugar until the liquid is mostly absorbed, then let cool.
Whisk the eggs with a pinch of salt and sugar, then fry in a rectangular pan to create a thick tamagoyaki omelet; slice into long batons.
Blanch the spinach in boiling water for 30 seconds, immediately shock in ice water, squeeze out all excess moisture, and season lightly with soy sauce.
Place a sheet of nori on a bamboo rolling mat (makisu) with the rough side facing up.
Spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a horizontal row of tamagoyaki, shiitake, kanpyo, spinach, and cucumber across the center of the rice.
Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the fillings, pressing firmly to create a thick, round cylinder.
Wet a very sharp knife with a damp cloth and slice the roll into 8 equal pieces, cleaning the knife between each cut.
