Chirashizuchi - Japanese rice salad

Stolen from - World of Salads, page 144

• 225g long grain rice
• 2 tbsp white wine vinegar
• 1 tsp sugar
• 1 tsp fresh ginger, chopped
• 2 tbsp soy sauce
• 225g garden peas
• 225g carrots
• 1 portion Scrambled tofu

1. Soak the ginger in 1tbsp vinegar with the soy sauce and the sugar for one hour
2. Cook the rice. Add 1 tbsp vinegar & stir well
3. Slice the carrots and cook them and cook the peas
4. Mix everything together & leave it to stand for an hour - or just eat it