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Sushi rice

Sushi rice - how to prepare

Ingredients

Rice

360 g (12.7 oz.)

Water

360 ml (12.2 fl. oz.)

Kombu/kelp

5 cm (2 in.)

Vinegar Mixture

(4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)

Directions

1. Rinse the rice.

1. Rinse the rice.

2. Place the rice into a colander and let sit for 30 minutes to 1 hour.

2. Place the rice into a colander and let sit for 30 minutes to 1 hour.

3. Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.

3. Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.

4. Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.

4. Prepare the vinegar mixture.
Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.

５．Mix with a rice paddle while fanning with a fan. Mixing the rice as if breaking apart to prevent from sticking. It's ready when the rice looks glossy and the heat is removed.

5. Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan).
Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy.
Once the rice has a glossy shine and is cooled, it is ready.

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