INGREDIENTS

INSTRUCTIONS

Wash rice until water is clear, drain for 1 hour. Add water and bring
to boil, then turn down heat to low and steam for 1/2 hour, then turn
off heat and steam for another 1/2 hour. (This is the standard way to
make Japanese style rice. A rice cooker is very convenient since all
you do is add the water and push a button.) Take a pickled plum and
about 1/2 c. rice (about a fistful) and shape into an oval (like an
egg) with the plum in the center. Cut a strip of seaweed about 5" x
1.5" and wrap around the rice ball. Use a dab of water to keep the
ends of the seaweed together. Serve with soy sauce. Dip the ball into
the soy sauce and eat! Other fillings include dried gourd strips
(kanpyo), dried fish, etc.  Posted to EAT-L Digest 27 Feb 97 by Midori
Yenari  <yenari@leland.Stanford.EDU> on Feb 27, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 16mg
Potassium: 5.3mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g