Oshi Sushi

Mrs. Yukie Takae – Haina

Cook 4 cups rice with 4 cups water. After rice is cooked, dish in large pan and sprinkle with awase su:

• 1/3 c vinegar
• 3 tsp ajinomoto
• 1 T salt
• 1/3 c sugar

Cool the rice a little and fill in waku, (molds) half full, then add unagi (canned eel). Fill the waku with rice and decorate on top with small carrot leaf, fried egg yolk cut in small pieces. Then press out of the mold.