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Ingredients
- 5 cups Cooked Japanese Rice (short-grain Japanese Rice Or Medium-grain California/"Calrose" Rice, Or "sushi Rice")
- _____
- FOR THE SEASONED RICE VINEGAR:
- 1 cup Rice Vinegar
- 3 Tablespoons Granulated Sugar
- 2-1/2 teaspoons Salt
- 1 piece Kombu (thick Dried Seaweed), 2-inches Square, Optional
Method
- 1. Make the seasoned rice vinegar (sushi-su): Combine the vinegar, sugar, salt, and kombu (if you are using it) in a small saucepan. Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve. When the mixture is clear, remove the saucepan from the heat and set it aside to cool. Discard the piece of kombu. The vinegar can be stored in an airtight container in the refrigerator for up to 1 month.
- 2. Make the sushi rice: Cook rice according to package directions. Transfer freshly cooked hot rice to a wide shallow bowl. Pour a small amount of the seasoned vinegar evenly over the rice. Toss the rice by gently cutting into it vertically with your rice paddle (or spatula), and then lifting the rice and turning it over. As you do this, fan the rice with a hand fan or piece of cardboard (or get someone to help you). Add more of the seasoned vinegar and continue the cutting, folding, and fanning process. Fanning the rice facilitates quick cooling, which gelatinizes the surface of the rice and gives a glossy finish to it. Towards the end, taste the rice occasionally to decide how much of you seasoned vinegar you want to add.
- 3. Cover the seasoned rice with a moist cloth or plastic wrap until ready to use.
