TEPPO ZUSHI

Submitted by: Residential Services Division
Orgainization: Hawaiian Electric Company

Ingredients:

     1 1/2               cups rice
     1 1/2 cups          water
     1/3 cup             rice vinegar
     1/3 cup             sugar
     1/2 teaspoon        salt
     Dash                monosodium glutamate
     4 sheets            sushi nori
     1 whole             takuwan

Procedure:
Wash and drain rice; add water. Cook rice in rice cooker. While rice is cooking, combine vinegar, sugar, salt and monosodium gluamate in a saucepan. Bring to a boil; let stand until cool. Reserve 1 1/2 tablespoons; pour remainder over rice, mixing lightly. Cut sheets of nori into halves. Cut takuwan into eight 8 X 1/8 X 1/8 inch strips. Place a sheet of nori on bamboo mat; moisten nori with some of the reserved vinegar mixture. Spread with 1/2 cup of the rice, leaving one inch uncovered at farthest end. One inch from nearest edge, place a strip of takuwan. Roll like a jelly role, lifting mat when it touches rice. Continue rolling until nori completely surrounds roll. Squeeze gently to press ends within mat. Repeat until all sushi are rolled. Cut each roll crosswise into halves, then cut each piece diagonally into halves. Makes 32 sushi.

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