Measure out 3 cups of Sushi Rice in a bowl
Rinse rice with cold water until...
Water becomes almost clear.
Drain and let sit in a strainer for 30min.
Meanwhile, Prepare sushi vinegar (sushi-zu) by mixing rice vinegar...
and salt in a small bowl;
Mix till sugar and salt dissolve in vinegar, set aside.
After 30mins are up, pour rice into a rice cooker...
And cover with water.
Let sit for 30min to absorb water.
Start rice cooker...
when rice is done let the rice steam for 15min inside cooker.
Add rice to a large non-metal bowl; It's best to use a wooden bowl called sushi-oke.
To help cool rice it helps to have a small fan handy...
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. 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 sushi rice right away.
Bowl: Sushi Rice topped with rice seasoning and Cooked Salmon. Plate: Unagi Roll (Conger eel, avocado, shredded carrot and cucumber)
- 3.0c Sushi rice
- 1/3c Rice vinegar
- 3.0Tbsp Sugar
- 1.0tsp Salt
- 1/4c Water