Kurome Bara Sushi

• 5 cups rice

Heat and sprinkle over heat.

• 3/4 cups sugar
• 3/4 cups white vinegar
• 2 t. salt

GU:

• ½ pkg. aburage, chopped fine
• ½ pkg. kurome–wash, soak and chop
• ½ kamaboko, chopped fine
• 1 small carrot, chopped fine
• 1 can ajitsuke kogai, drain
• ¼ cup shoyu
• ¼ cup sugar
• 2 T. oil

Fry aburage in oil until crisp then add all ingredients. Fry in high heat until liquid is gone. Mix with rice mixture. Garnish with slivers of pickled red ginger.