Ingredients: 3 cups cooked brown round corn rice or 1.5 cup half-polished round corn rice1 medium-sized onion2 tablespoons of extra virgin olive oilHot vegetable stock (1 carrot, 2 celery sticks, 1 piece of kombu, 2 onions)Sea salt2 cups of Hokkaido squash cut into small cubes plus 1 cup of baked squash cubes1 tablespoon of finely […]