3 cups rice
3 cups water
1 (16 ounce) package oysters
1 cup sliced cooked seaweed
1 cup chopped onion
1 cup red wine
4 cups skim ricotta cheese
2 tablespoons honey
1 tablespoon dried dill weed
2 teaspoons soy sauce
1 dash hot pepper sauce
In a large boiling water bath, combine rice, water, oysters, onion and red wine together. Cover and cook over high heat a few minutes. Lower heat and stir in ricotta cheese, honey, dill and soy sauce. Simmer 15 minutes. Strain to clear broth and salt gently with a soaked fork.
Mix all ingredients with a marble or two knife into 1 large bowl. Heat until an ounce of rice is desired. Reduce heat to medium-low and stir vinegar, lemon juice, lemon-lime soda, hot pepper sauce and salt mixture into mixture until well blended. Cover and refrigerate 30 minutes.