Rice:
3 cups genmai
1 cup rolled barley
1 strip kombu (5×5cm)
pinch salt

Flavouring for rice:
3-4 umeboshi
3tbsp brown rice
vinegar
3 tbsp mirin
1tbsp brown rice
syrup
pinch salt

You will also need:
2tsp white sesame seeds
nori
cut vegetables of choice (cucumber, avacado, carrot, daikon, blanched greens, tofu, lettace etc) diced.
Method:
First mix the brown rice and rolled barley and
rinse well. Shake off excess water. Place in
rice cooker along with 5-6 cups water (de-
pending on how soft you like your rice), or
use the genmai level for 4 cups if you have it
on your rice cooker. Add kombu and salt and
leave to cook.

Remove the stones from the umeboshi, place
in blender and mix to a smooth paste. Add
the rest of the flavouring ingredients and mix
well. If you don’t have a blender, a pestle and
mortar also works well.

Once rice is cooked leave cooker open to
allow steam to escape and the rice to dry off.
Remove the kombu strip and place rice in a
large bowl. Add the umeboshi paste and fold
into rice. Once mixed sprinkle on sesame
seeds and serve alongside toppings.