| 1 | Rice: rinse rice and drain well. |
| 2 | Place rice and water in a pot with a tight-fitting lid and allow to soak for at least 1 hour. |
| 3 | (overnight is okay). |
| 4 | Bring to a boil,turn down heat to low and cook for 15 minutes. |
| 5 | Turn off heat and allow to sit for another 10 minutes. |
| 6 | In a small saucepan, combine rice vinegar with salt and sugar or honey. |
| 7 | Bring to a boil, then remove from heat. |
| 8 | Allow to cool before using. |
| 9 | This step can be done the day before; if you"re short on time, however, simply stir the ingredients to dissolve the salt and sugar). |
| 10 | Transfer hot rice from the pot to a large bowl. |
| 11 | With a rice paddle or large spoon,mix rice as you pour in cold vinegar mixture a little at a time. |
| 12 | It is important that cold vinegar be poured over hot rice, or the vinegar will not be properly absorbed). |
| 13 | Keep rice covered while the other components are being prepared. |
| 14 | Mushrooms: combine all ingredients in a pot; simmer 15 minutes. |
| 15 | Drain. |
| 16 | Carrots: combine ingreidents and cook until tender. |
| 17 | Drain. |
| 18 | Peas: combine ingredients and cook briefly until tender. |
| 19 | Drain. |
| 20 | Tofu: heat all ingredients until tofu absorbs all flavors and turns yellow. |
| 21 | Nori: briefly passnori sheet over an open gas flame or electric burner until crisp. |
| 22 | With a pair of scissors, cut each sheet in half, then stack the sheets together. |
| 23 | Shred with scissors. |
| 24 | Assembly: place rice in a large serving dish or platter. |
| 25 | Arrange mushrooms, carrots, peas and tofu on top of rice in separate piles. |
| 26 | Mound nori in the middle. |
| 27 | At serving time, toss together all ingredients. |
| 28 | Serves Variation: for more colors, add sliced radishes, pickled ginger and wasabi (hot mustard) |
