Directions:
1. In a bowl mix the eggs, dashi, mirin, shoyu, salt, and sugar. Heat a tempered skillet and add 1/4 cup egg mixture to the skillet. Cook the omelet until the bottom is set. Roll the omelet into cylinder. Heat the skillet again and add additional 1/4 cup egg mixture to the skillet. Cook the omelet until the bottom is set. With chopsticks or a spatula, loosen the second thin omelet from the pan along with the first omelet, then lift them up over the second sheet of omelet and turn them both together to make a two-layered omelet. Repeat 3 more times until the egg liquid is all used.
2. Just before making the sushi, cut the tuna and salmon into 6 slices. Stuff lemon cup with salmon roe. Cut shiitake mushrooms into half. Cut avocado into 4 slices. Cut cucumber into fan shape. Cut omelet into 4 pieces.
3. Spoon the measured sushi rice into each bowl. Arrange the ingredients on top as follows;
 - Scatter one-quarter of the minced sweet pickled ginger over the rice and then the julienned nori.
 - Place two pieces of omelet at the far end of the sushi rice. Arrange a shiso leaf over the omelet  pieces.
 - Lay two halves of shiitake mushrooms leaning against the shiso.
 - Place avocado slices at the left front of the bowl and the tuna slices (3) and the salmon (3).
 - Use a cucumber fan to separate the tuna and salmon.
  - Place a lemon saucer with salmon roe at the left front of the bowl.
 - Put 1 teaspoon of the wasabi paste on the right front so that you cover the remaining exposed  sushi rice. Serve the sushi with the sushi dipping sauce.