Cone Sushi
Sushi Rice:
4 cups rice
1/4 cup vinegar
1/4 cup sugar
2 tsp. salt
2 tsp. ajinomoto
(gourmet powder)
1/4 cup dried shrimps
Shrimps should be soaked in vinegar, sugar and salt. Drain shrimps and save liquid. Use this vinegar liquid to pour over cooled rice and toss lightly so rice will not be gummy.
Filling:
12 aburage
2 medium size carrots
10 string beans
few dried shrimps
1-1/4 tsp. salt
1 tbsp. sugar
3/4 cup water
1/2 tsp. ajinomoto
Small shavings from aburage
Chop carrots and beans in long, fine strips. Boil aburage for 10 minutes. Add sugar and salt to taste. Cook a little longer. Drain and cool. Boil chopped shrimps and cook slowly several minutes. Add seasoning and aburage. Drain. Mix vegetables with rice and fill aburage cones.
