Devices:
- Giant bowl
- Kitchen scissors
Parts
- 3 cups short-grained rice
- 2 tablespoons of sugar
- 5 tablespoons of rice vinegar or barely diluted cider vinegar
- 1 cup frozen inexperienced peas or thinly sliced snow peas
- 1/2 cup dried black mushrooms, sliced skinny
- 2 tablespoons of pickled ginger – lower in slivers
- 2 Inari (tofu pores and pores and pores and skin pockets) Ð sliced skinny
- Nori (Sushi seaweed wrapping) – lower into skinny little strips for topping
Directions
1
Put the rice in an infinite bowl. Add the sugar and the vinegar. Moist a rice paddle or an infinite spoon, so the rice will not stick with it as heaps. Combine the rice efficiently, till the complete sugar crystals are invisible.
2
Add the frozen peas, the mushrooms, the ginger and the inari.
3
4
Subsequent, use a pair of kitchen scissors to chop skinny strips of nori excessive of the salad.
