| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Japanese, Rice | 6 | Servings | |
INGREDIENTS
| 10 | c | Rice |
| 3 | c | Vinegar |
| 5 | T | Salt |
| 2 | c | Sugar |
| 1 | T | Gourmet powder, m.s.g |
| 1/4 | c | Dried shrimp |
| Filling: | ||
| 1 1/2 | lb | Fresh shrimp |
| 5 | T | Sugar |
| 1 | t | Gourmet powder, m.s.g. |
| 1/2 | t | Salt |
| Red coloring |
INSTRUCTIONS
Mix the ingredients for the seasoning and bring to a boil and strain. Add to the rice. This is the base for all sushi dishes. Boil the shrimps. Shell and bray in surabachi. (Corregated earthenware bowl). Add the seasonings. Fry in slightly greased pan until dry. Add to sushi-meshi. From: Sukiyaki Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 4
Total Fat: 1.1g
Cholesterol: 142.9mg
Sodium: 6688.2mg
Potassium: 3034.7mg
Carbohydrates: 247.1g
Fiber: 0g
Sugar: 77g
Protein: 15.5g