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Barazushi

Featured in the Honolulu Star-Bulletin on September 28, 2005.


Ingredients:

Barazushi

  • 4 cups rice
  • 4 cups water
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1 teaspoon salt
  • 1 package (0.6 ounces) dried shiitake mushrooms, soaked
  • 1 can (6 ounces) seasoned clams, including liquid
  • 2 carrots, julienned
  • 2 aburaage, julienned
  • 1 cup julienned green beans
  • 1 block (7 ounces) kamaboko, julienned
  • 1 pkg (10 ounces) frozen peas, thawed
  • 1 sheet Tamagoyaki (thinly fried egg), julienned
  • 1 package (1.05 ounces) furikake nori
  • 1/4 cup julienned pickled red ginger

Directions:

  1. In a rice cooker, rinse rice and drain.
  2. Add water and cook rice.
  3. In a small glass bowl, combine sugar, vinegar, and salt.
  4. Microwave at high power for 2 minutes, or until sugar is dissolved.
  5. Let the mixture cool.
  6. Stir cooled vinegar mixture into cooked rice.
  7. Remove stems from mushrooms; thinly slice caps.
  8. In a large glass bowl, combine mushrooms, clams, including liquid, carrots, aburaage, and beans.
  9. Stirring several times, microwave on high power for 5 to 6 minutes or until vegetables are tender.
  10. Stir vegetable mixture, kamaboko, and peas into rice.
  11. Top with Tamagoyaki, nori, and ginger.

Makes 12 servings.

Approximate nutrient analysis per serving:
350 calories, 1.5 g total fat, 0 g saturated fat, 35 mg cholesterol, 510 mg sodium, 70 g carbohydrate, 3 g fiber, 11 g sugar, 12 g protein

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