- In a rice cooker, rinse rice and 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.
- Let the mixture 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
