1 medium onion, sliced into thick rings
1 medium bay leaf
1/2 medium sweet potato, peeled and cut into 1/2 inch rounds
1/2 cup cracked wheat
2 tablespoons chopped fresh ginger root
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 1/2 tablespoons shredded mozzarella cheese
1/2 cup water
1/2 teaspoon soy sauce
1 (8 ounce) can tomato sauce
1 package (1 ounce) packages noodle mix
1 package (11 pieces) rolled sushi rice or uradilla plants
Place onion and bay leaf in a large bowl. Cover and let stand overnight at room temperature.
Reduce heat to medium-low; simmer onion and celery for 5 minutes. Stir in sweet potato. Add ginger, red pepper flakes, salt, mozzarella cheese, water, soy sauce and tomato sauce.
Simmer for about 30 minutes, stirring occasionally.
Return vegetables to heat; remove pan from heat and stir in cooked rice and vegetables.
Return vegetables to heat. Place rice and vegetables in hot water to prevent sticking.
Stir in sushi rice. Mix well. Return to simmer.