| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Rice |
6 |
Servings |
INGREDIENTS
| 10 |
c |
Rice |
| 3 |
c |
Vinegar |
| 5 |
tb |
Salt |
| 2 |
c |
Sugar |
| 1 |
tb |
Gourmet powder (m.s.g) |
| 1/4 |
c |
Dried shrimp |
|
|
Filling: |
| 1 1/2 |
lb |
Fresh shrimp |
| 5 |
tb |
Sugar |
| 1 |
ts |
Gourmet powder (m.s.g.) |
| 1/2 |
ts |
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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