For ➍-➏350 g Japanese short grain rice
75 cl water*
kelp, 5 x 8cm*
3 tbs sake*
5 tbs rice vinegar**
1 tbs lime juice**
3 tbs sugar
1 ts salt
*The amount of water to cook Japanese rice is basically a little more than the amount of rice. The right amount of water to cook Japanese rice vary, depending on kinds and freshness of rice. Add a piece of konbu (kelp), roughly 5 cm by 8 cm, with cuts all over but not sliced and 2 tbs sake to the cooking water. Remove kelp before serving.
3 tbs sugar
1 ts salt
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 m.
Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 m. Put rice and water in the pot. Cover the pot with a lid and bring to a boil on high heat.* Turn the heat down to low and cook about 20 m, or until the water is almost gone. Stop the heat and let it steam for about 15 m.
Prepare sushi vinegar by mixing rice vinegar**, sugar and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl (non-metallic bowl to prevent any interaction with rice vinegar). Sprinkle the vinegar mixture over the rice and fold the rice quickly with a spatula. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look.
It's best to use rice right away in sushi (or chirashizushi) (or as sticky rice in Asian recipes). Cover the bowl of rice with a damp slotted cloth (as dim sum cloth) to keep the rice fresh and moist. If you refrigerate the rice, it will turn hard and dry.Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 m. Put rice and water in the pot. Cover the pot with a lid and bring to a boil on high heat.* Turn the heat down to low and cook about 20 m, or until the water is almost gone. Stop the heat and let it steam for about 15 m.
Prepare sushi vinegar by mixing rice vinegar**, sugar and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl (non-metallic bowl to prevent any interaction with rice vinegar). Sprinkle the vinegar mixture over the rice and fold the rice quickly with a spatula. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look.
**Replace 1 tbs of the vinegar with fresh lime juice for a zestier taste. Adapt the taste to the other ingredients of the dish.
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