Serves: 12

2 cups short grain white rice
2 cups plus 2 Tbs. water
1 1/2 Tbs. rice vinegar
1/2 tsp. sugar
1/2 tsp. salt
3 carrots, peeled, steamed and finely chopped
2 Tbs. sesame oil
8 fresh shiitake mushrooms, finely chopped
2 Tbs. soy sauce
1 can water chestnuts, finely chopped
2 Tbs. sesame seeds
2 Tbs. orange juice
2 tsp. grated ginger
salt to taste

Instructions:

1. To make rice:
   
   • Wash and thoroughly rinse the rice.
     
   • Place the water and rice in a heavy pot and soak for 30 minutes.
     
   • Cover and bring to boil over high heat, then immediately reduce heat to low.
     
   • Cook for 15 minutes with lid on, or until water has completely evaporated.
     
   • Transfer to bowl and set aside.
   
   
2. Combine rice vinegar, sugar, and salt in small glass.
   
3. Pour vinegar mixture into the rice, stirring to combine, but be careful not to crush the rice grains.
   
4. Place a damp cloth over the rice and set aside to cool.
   
5. In a separate pot, steam carrots for three minutes, remove and immediately immerse in cold water. Chop into small pieces.
   
6. In small pan, heat sesame oil over medium heat. Add mushrooms and sauté for three minutes. Add soy sauce and cook for two more minutes.
   
7. In large bowl combine rice, carrots, mushrooms, water chestnuts, sesame seeds, orange juice and ginger. Add salt to taste and stir to combine. Serve at room temperature.