CONE SUSHI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups cooked rice
1/2 cp rice vinegar
1/2 cup sugar
1 T. salt
1/8 cup dried shrimp
1/2 cup each chopped carrots and green beans
10 string beans, thinly sliced
1 fried scrambled egg, thinly sliced
1 doz. aburage (deep-fried bean curd) cut into triangles
Stock:
4 cups water
3/4 cup brown sugar
4 T. soy sauce
1 T. salt
1/2 lb. ham or chicken bones for soup stock (or use chicken broth/boullion)
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Directions: |
Directions:Combine rice, vinegar, sugar, salt and shrimp. Set aside. Cook aburage in stock recipe for 25 minutes. Remove aburage and cool. Use stock to cook vegetables for about 5 minutes until tender. Drain vegetables and save stock for any other cooking uses you may have. As rice cools, pour 3/4 of vinegar mixture over rice and mix well. Remove shrimp first. Stir in vegetables and egg. Mix altogether very thoroughly. Use remaining vinegar sauce to keep hands moist while filling aburage triangles with rice. Squeeze aburage triangles and lightly fill with rice. Serve immediately as pupus or cool lunch. |
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Number Of
Servings: |
Number Of
Servings:4 doz |
Personal
Notes: |
Personal
Notes: Best if eaten same day.
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