1Wash and drain the rice, and repeat 7 times.
2Place the rice in a saucepan and add the water. Cover and cook over medium heat for 5 minutes. After this time, lower the heat and continue to cook for 10 more minutes. Remove from the stove and let it rest for 15 minutes. Keep the lid on at all times.
3In a saucepan, mix the rice vinegar, sugar, and salt. Heat until the sugar and salt dissolve. Remove from the stove and let it cool.
4Place the rice in a large baking sheet. Pour half of the rice vinegar mixture and mix using a wooden spoon. Use a fan to cool off the rice faster.
5In a saucepan, add the garlic, salt, olive oil, wild mushrooms, shrimp, and tofu. Cook until golden brown. Remove from the stove and let it cool.
6Once the shrimp is cool, remove the shell, but leave the tail on. Butterfly the shrimp.
7Cut the fish, avocado, and cucumber into strips.
8In 2 individual serving bowls add rice, cover with nori algae strips. Add another layer of rice and the tofu, Bonito fish, shrimp, wild mushrooms, avocado, and cucumber. Grate some ginger on top and add soy sauce and serve.