Prepare sushi rice according to instructions, mixing in sushi vinegar while still warm.

Transfer the rice to a shallow dish, and cover to prevent drying.

Microwave the ingredients specified for the tamagoyaki to preheat and help them mix together.

Mix the tamagoyaki ingredients thoroughly and let cool slightly.

Prepare dashi broth (if using) or mix dashi stock granules with water.

Lightly oil a pan and prepare a thin tamagoyaki omelet.

Shape the tamagoyaki using a bamboo sushi mat while it cools.

Boil the nanohana quickly and immediately shock in ice water.

Squeeze excess water from the nanohana.

Prepare the shrimp by cutting a slit in the stomach to straighten.

Wet your hands, then spread 1/3 of the sushi rice evenly over a sheet of nori seaweed, leaving the edges slightly bare.

Arrange nanohana, shrimp, and imitation crab sticks in a line across the center of the rice.

Place tuna and tamagoyaki on top of the other ingredients.

Use the edge of the rice-covered nori to wrap the ingredients, squeezing gently to pack the roll.

Wrap the roll tightly in the bamboo sushi mat and let it sit to set the shape.

Cut the roll using a sawing motion with a wet knife, wiping the blade between cuts.