Preheat oven to 350F. Wash potatoes, and bake for 1hr.
Bring water to a boil. Cook the vermicelli until ready, 2-3 minutes.
Add the vermicelli to a bowl with rice vinegar, and let sit in the fridge for a few minutes until cold.
If the rice vinegar doesn’t contain sugar, add 1 Tbsp sugar.
Add toppings, and serve. This makes enough for 2.
Peel the radish, slice it into rather thick circles, and cut into 1/9’s.
Mix the vinegar, sugar, and salt. Add the liquid and the cut radish into a big ziplock bag. Lay horizontally in the fridge.
Combine all of the ingredients besides the cornstarch in a pot and bring to a boil. Once boiling, reduce to simmer, and cook for 10-15 minutes. Add cornstarch and mix until thickens.
Rinse rice well under cold water. Let soak for at least 30min.
Drain completely, let it sit in the sieve for a few minutes to ensure all of the water is out.
Bring the drained rice and water to a boil in a covered dutch-oven. Listen to the boil, without opening the lid.
Once boiling, reduce to a simmer and cook for 13min.
Remove from the heat source, and let stand (covered) for 10minutes.
Fluff with a rice paddle, and enjoy!