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Barazushi

Demonstrated by:

Ingredients

4 cups rice
4 cups water
1/2 cup sugar
1/2 cup rice vinegar
1 teaspoon salt
1 package (0.6 ounces) dried shiitake mushrooms, soaked
1 can (6 ounces) seasoned clams, including liquid
2 carrots, julienned
2 aburage, julienned
1 cup julienned green beans
1 block (7 ounces) kamaboko, julienned
1 pkg (10 ounces) frozen peas, thawed
1 sheet Tamagoyaki (thinly fried egg), julienned
1 package (1.05 ounces) furikake nori
1/4 cup julienned pickled red ginger

Instructions

In a rice cooker, rinse rice; drain. Add water and cook rice. In a small glass bowl, combine sugar, vinegar, and salt. Microwave at high power for 2 minutes, or until sugar is dissolved. Cool. Stir cooled vinegar mixture into cooked rice. Remove stems from mushrooms; thinly slice caps. In a large glass bowl, combine mushrooms, clams, including liquid, carrots, aburage, and beans. Stirring several times, microwave on high power for 5 to 6 minutes or until vegetables are tender. Stir vegetable mixture, kamaboko, and peas into rice. Top with Tamagoyaki, nori, and ginger. Makes 12 servings.

Approximate nutrient analysis per serving

350 calories, 1.5 g total fat, 0 g saturated fat, 35 mg cholesterol, 510 mg sodium, 70 g carbohydrate, 3 g fiber, 11 g sugar, 12 g protein