Serves: 4-6 people
Preparation time: 15 minutes
Utensils: Pot and steamer, small pot with spring water, rice paddle, vegetable skimmer

Ingredients:
4 cups cooked brown rice
2 shiso leaves minced
1 carrot washed and cubed
1 stick celery washed and cubed
1 cob of corn with the kernels removed
2 dill pickles diced
1/4 cup roasted almonds finely chopped
2 tablespoons minced parsley
3-4 tablespoons umeboshi vinegar

Preparation:

Bring pot of spring water to boil on medium flame.

Add the carrots and then remove. Wait for the watert to come back to a boil. Repeat with the corn and then the celery. Cook each vegetable for about 20 seconds.

Place the vegetables in a serving bowl.

Add the cucumber, pickles, nuts, parsley, umeboshi vinegar and shiso leaves. Mix the ingredients and let sit.

Place rice in steamer and steam over small amount of water for about 5 minutes.

Remove and place one layer of rice in a large bowl. Add a layer of the vegetable mixture. Add another layer of rice and continue layering rice and vegetables. Finish with a layer of vegetables.

Other vegetables can be used such as peas or asparagus.

Black olives can be finely sliced and added too.