Hijiki Barazushi - cooking recipe

Ingredients

5 c. rice
3/4 c. Japanese vinegar
3/4 c. sugar
1 tsp. salt
1/2 pkg. Hijiki or Kurome (dried seaweed), soaked in water, washed and drained
2 aburage (fried tofu), chopped finely
1 carrot, chopped fine
1/2 stick kamaboko, chopped fine
1 tempura, chopped fine
1 can ajitsuke kogai (clams)
1 Tbsp. cooking oil
2 Tbsp. sugar
4 Tbsp. shoyu
1/2 c. water

Preparation

Cook rice and mix in vinegar, sugar and salt mix.
Saute the other ingredients with oil.
Add water, sugar and shoyu; cook until done.
Mix with flavored rice.
For rice, vinegar and sugar, use the plastic measuring cup from the rice cooker.