Rice Roll （飯糰）

Ingredients
Makes 8 mini rice rolls (about 3" long)

• 150g short grain sweet rice
• 150g short grain regular rice
• 260g water
• 3/4 cup chili radish, finely chopped
• 3/4 cup pork sung
• 1 Chinese twist cruller, cut into 2" long pieces

Method

1. Combine the rice together, and wash it 2 to 3 times. Drain the rice well.
2. Add the water into a pot, and bring to a boil over medium heat for 10 minutes.
3. Simmer the rice over low heat for another 15 minutes. 
4. Stir the rice with a spoon and let it sit for 10 minutes.
5. Heat up the cruller in a toaster oven at 350ºF  for about 5 minutes to make them crispy.
6. Lay a piece of plastic wrap on a flat surface.
7. Place 1/2 cup of cooked rice on the plastic wrap and spread it evenly.
8. Place the cruller first, then top it with 1 tablespoon of chopped radishes and pork sung.
9. Bring up sides to cover the fillings as tight as possible and meet on top.
10. Roll the rice into a cylinder and serve it warm with plastic wrap on.