Instructions:
STICKY RICE:
1. Cook Japanese sushi-type rice in rice cooker or stove top. (Not extra sticky sweet dessert rice) Kokuho Rose or Nishiki are good brands.
2. Mix 1.5 c rice and 2 c. water. Bring to boil, reduce heat to low and simmer, covered 20 min or until liquid absorbed.
3. Remove from heat; let stand covered, 10 min.
4. Fluff with fork or rice spatula.Makes 4c cooked rice.
FILLINGS:
Almost anything that’s not too wet or leaky, or else it may not stick together well. Be creative!
Salty favorites:
Cut into 3 strips: cucumber (de-seeded), steamed green beans, green pepper, seasoned egg crepe (season w/salt, garlic powder), red pepper, cheese, tuna fish and corn, turkey ham, smoked/baked tofu.
Sweet adventures:
banana & honey, jam, chocolate sauce/chips or cinnamon. Strawberries or peaches with cream cheese. Sauces: Special sauce (mayo & ketchup mix); BBQ Teriyaki (bbq sauce and hoisin sauce or soy sauce