Sushi (Rice Cones)

• 4 cups cooked rice
• 3 tbsp. vinegar
• 1 tsp. salt
• 1 tbsp. sugar

Sprinkle sugar over rice and toss lightly. Add other ingredients and mix lightly.

• 8 aburage
• 2 med. carrots
• 15 string beans
• 1/4 cup dry shrimps
• 2 tsp. salt
• 1 tbsp. sugar
• 1 cup water
• 1 tsp. ajinomoto

Chop the carrots and string beans fine. Cut aburage into half in cone shape and open each. When cutting aburage, leave a slice off in the center and chop the piece fine. Boil aburage in a little water with the shrimp for 10 minutes. Add sugar and salt to taste, cook a little longer and drain.

Saute carrots, beans and chopped aburage until cooked. Add the salt, sugar, ajinomoto and simmer slowly for a few minutes. Drain. Mix the vegetables with the rice mixture thoroughly and fill aburage cones. Shoyu may be added instead of salt. Yields 15 medium size cone sushi.