Sushi (japanese rice with vinegar sauce)

Yield: 6 Servings

Measure Ingredient
2 cups Rice
2 cups Boiling water
3 \N Dried mushrooms
2 tablespoons Brown sugar
1 small Burdock root (optional)
1 tablespoon Soy sauce
½ cup Chopped carrots
½ teaspoon M.S.G.
½ cup Chopped string beans
1 teaspoon Salt
1½ cup Water
3 tablespoons Vinegar
1 teaspoon Salt
1½ tablespoon Sugar
1 teaspoon M.S.G.

Should be prepared ahead.

Wash rice, drain and place in pot with a good cover. Pour over rice boiling water and cook over medium high flame till water recedes to rice level. Clamp cover on, turn flame to low and steam for 15-20 minutes. Rice should be cooked but dry.

Soak mushrooms and burdock in separate bowls filled with cold water for ½ hour. Drain and cut into small pieces. Combine chopped carrots, string beans, mushrooms and burdock with water, brown sugar, soy sauce, m.s.g., salt and cook till vegetables are tender. Drain.

Combine ingredients for vinegar sauce for rice and cook till sugar and salt dissolve. Cool.

Combine vegetables with cvooked rice. Add vinegar sauce and toss till grains are coated. This is generally served cold but may be served warm.

From: Hawaii Cookbook Shared By: Pat Stockett

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