Rice Balls - cooking recipe

Ingredients

1/2 c. carrots, shredded
1/2 c. celery, shredded
1/4 c. mushrooms or water chestnuts, shredded (optional)
1/2 c. rice vinegar
1/2 c. sugar
2 tsp. salt
4 to 5 c. cooked rice

Preparation

Stir vinegar, sugar and salt over medium heat until sugar is dissolved.
Soak carrot and celery mixture in vinegar-sugar solution an hour or so.
Squeeze out excess liquid.
Pour vinegar mixture evenly over hot rice in a flat pan and mix.
Dip hands in cold water, to ease the rice handling.
With about 1/4 cup of rice in your hands, pat into half sphere.
Stuff with 1/2 teaspoon carrot-celery mixture and then \"close the ball.\"
Squeeze tightly to shape the ball and set on platter or cookie sheet to cool. Soaked salted plums or other delicacies can also be used for the centers.
Refrigerate and serve when cooled.
Makes about 20 rice balls.