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Barazushi

A very popular dish at grandma’s house. There are so many variations of this “sushi rice” recipe using various different fillings and toppings. Garnished with slivers of tamagoyaki and nori.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 30 minutes | Ready In: 45 minutes
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US Metric

4 c. rice, rinsed, drained
3 ¼-3 ½ c. water, as needed
½ c. sugar
½ c. rice vinegar
1 tsp. salt
2 medium carrots, peeled, thinly sliced
2 aburage, thinly sliced
1 c. green beans, diced
2 tsp. vegetable oil
4 medium shiitake mushrooms, soaked, stems removed, chopped
1 (6 oz.) can ajitsuke seasoned clams, including liquid
1 (6 oz.) blk. kamaboko, thinly sliced
1 (10 oz.) pkg. frozen peas, thawed
1 sheet Tamagoyaki (thinly fried egg), thinly sliced
1 (1.05 ounces) pkg. furikake nori
1/4 c. pickled red ginger, thinly sliced


Cooking Process:

In a rice cooker, rinse rice; drain. Drain clam liquid into a measuring cup. Add water to equal 4 cups. Add water into rice cooker. Cook as directed. In a skillet over medium heat; sauté carrots, aburage, and beans in oil. Cook 4-5 minutes until vegetables are tender. Set aside. In a saucepan over medium heat, combine sugar, vinegar, and salt; stirring until sugar is dissolved. Cool. Add vinegar liquid, vegetable mixture, clams, kamaboko, and peas into rice. Top with Tamagoyaki, nori, and ginger.

how to serve:
Makes 12 servings.
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