Warabi Sushi Rice

Barbara Yamato

• 5 cups cooked rice
• 1/2 cup sugar
• 5/8 cup rice vinegar
• 2 t salt

Combine vinegar mixture on medium heat and cool.

• 8 dried shrimps (ebi), diced fine
• 1 can ajitsuke baby clams
• 1 package Hijiki konbu (soak in water)
• 1 carrot, finely diced
• 1/2 cup shoyu
• 1/3 cup sugar
• 1/2 kamaboko, diced fine
• 1 bunch warabi, parboiled & cut in 1/3″ lengths
• 2 regular size aburage, chopped fine
• 4 shiitake, soaked and diced fine

1. While cooking rice, in a large frying pan, heat 3 T oil and add aburage and stir 3-5 minutes.
2. Add drained Hijiki konbu, carrots, shiitake and stir fry on medium high heat for 5 minutes.
3. Add warabi, clams, shoyu and sugar. Stir over high heat for 5 minutes.
4. Add kamaboko and remove from heat.
5. Mix rice and vinegar mixture.
6. Slightly squeeze veggie mixture and add to rice.
7. Toss well so rice and veggie mixture are evenly distributed throughout.