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2 c short grain rice
2 c water
Grated carrot, peas, mmushrooms (opt)
Wash and cook rice as in steamed rice. Meanwhile, make sushi su (vinegar) by boiling together:
1/4 c white vinegar
2 tbsp sugar
1/2 tsp salt
When rice is cooked, pour into a flat pan and spread it out. Pour sushi su over the rice. Cool immediately by fanning. Form the rice into balls about the size of an egg. Bits of grated carrot, peas and mushroom or other vegetables can be added for color and variety. Makes about 24 small servings.
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