Perfect sushi starts with perfect rice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 mins | 10 mins | 2 hrs |
Ingredients
3 cups of sushi rice (short grain), the best sushi rice originates from Niigata!
2 table spoons sugar
4 table spoons (hon) mirin
½ tea spoon salt
1 kombu (dried kelp) (2″ x 2″)
2 table spoon of sake (optional)
Instructions
- Soak the rice in cold fresh water for about 15 – 30 mins.
- Make sure the rice is washed and rinsed for a few times until no more starch comes out from the water.
- put the washed rice in a strainer and let it sit for another 15 mins.
- fill rice, sake and water into the rice cooker or pot, decorate with the konbu.
- steam the rice
- in the mean time, prepare the seasoning from sugar, mirin and salt, mix until the salt is dissolved.
- when rice is done , transfer it carefully to a wooden sushi tub called a hangiri
- pour the seasoning evenly over the hot rice and mix the rice very gently.
- at times use a fan to cool down the rice and carefully turn the rice over with a spade. If the rice gets about body temperature it is most tasty and ready to use.