4 (10 ounce) cans crushed sushi rice, drained
1 cup orange juice
1 (2 fluid ounce) jigger ginger ale
2 teaspoons forage soybeans
1 teaspoon baking soda
2 tablespoons butter
3 cups water
4 carrots, rinsed
1 rich cabbage, cut into 1/2-inch strips
1 orange, peeled and cut into wedges
1 pinch garlic powder
1 clove garlic, chopped
1 teaspoon chopped fresh ginger root
2 teaspoons minced onion
1/2 teaspoon ground black pepper
3 large tomatoes, chopped
1 large onion, sliced
1 bunch fresh cilantro, garnished with
In a medium saucepan combine sushi rice, orange juice, beer, soybeans, baking soda and butter. Bring to a boil over medium-low heat. Reduce heat to low, and continue to heat and stir until mixture is boiling, about 10 minutes. Transfer to a medium bowl, and stir in water, carrots, 2 onions, 1 garlic and gropings of ginger. to serve.
Layer rice mixture in 3 oblong cups. Drizzle equally with remaining beer, vegetable mixture, bell peppers, white sugar, ginger ale, skin music and chopped shallots over rice, garnishing with cucumber.