Peel thick sheets open into thinner, wider ones. If the skin feels dry or stiff, mist it with water or steam it about 30 seconds, then unfold flat. Dry skin is the main reason rolls crack.

Separate and wash the bok choy, then cut it into fine shreds rather than segments so it packs tight and does not poke through. Slice the shiitake into thin strips, not dice, so mushroom threads show in the cross-section. Soak 2 tbsp of six-colour seaweed in cold water for about 7 minutes and drain.

Heat a little oil and add the shiitake first — mushrooms need time to release their aroma. When the smell fills the kitchen, add the shredded bok choy and toss quickly until just softened, about 80% cooked and still bright green. Season with 1/2 tsp white pepper, 1/4 tsp sugar, 1/2 tsp salt and 1/4 tsp kombu salt. No water is needed: the mushrooms and leaves carry their own moisture. Take off the heat while still slightly firm and let it cool a little.

Lay a bean curd sheet flat and put a piece of nori cut to fit on top. Spread the filling evenly over the nori, scatter the soaked six-colour seaweed over it, then roll up fairly tightly and set seam-side down. Repeat with the remaining sheets.

Heat a little grapeseed oil over medium heat and lay the rolls in seam-side down. Leave them completely alone until the seam sets and turns golden — that is what welds the roll shut. Then flip and keep turning so every side colours evenly, roughly 4–5 minutes in total.

Lift the rolls out, rest a minute so they firm up, then slice each one in half on a slight angle. The cut face should show distinct layers of nori, greens, mushroom and coloured seaweed. Serve warm as a home dish or lunchbox item, or at room temperature as a cold plate with sesame dressing or a Japanese-style vinegar dip.