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




  • 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


In a rice cooker, rinse rice; drain. Add water and cook rice. In a small glass bowl, combine sugar, vinegar, and salt. Microwave at high power for 2 minutes, or until sugar is dissolved. Cool. Stir cooled vinegar mixture into cooked rice. Remove stems from mushrooms; thinly slice caps. In a large glass bowl, combine mushrooms, clams, including liquid, carrots, aburaage, and beans. Stirring several times, microwave on high power for 5 to 6 minutes or until vegetables are tender. Stir vegetable mixture, kamaboko, and peas into rice. 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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