Title: Sushi (japanese rice with vinegar sauce)
 Categories: Japanese, Rice
      Yield: 6 Servings
 
      2 c  Rice
      2 c  Boiling water
      3    Dried mushrooms
      2 tb Brown sugar
      1 sm Burdock root (optional)
      1 tb Soy sauce
    1/2 c  Chopped carrots
    1/2 ts M.S.G.
    1/2 c  Chopped string beans
      1 ts Salt
  1 1/2 c  Water
      3 tb Vinegar
      1 ts Salt
  1 1/2 tb Sugar
      1 ts M.S.G.
 
  Should be prepared ahead.
  
  Wash rice, drain and place in pot with a good cover. Pour over rice
  boiling water and cook over medium high flame till water recedes to
  rice level. Clamp cover on, turn flame to low and steam for 15-20
  minutes. Rice should be cooked but dry.
  
  Soak mushrooms and burdock in separate bowls filled with cold water
  for 1/2 hour.  Drain and cut into small pieces. Combine chopped
  carrots, string beans, mushrooms and burdock with water, brown sugar,
  soy sauce, m.s.g., salt and cook till vegetables are tender. Drain.
  
  Combine ingredients for vinegar sauce for rice and cook till sugar
  and salt dissolve.  Cool.
  
  Combine vegetables with cvooked rice.  Add vinegar sauce and toss till
  grains are coated.  This is generally served cold but may be served
  warm.
  
  From: Hawaii Cookbook Shared