Proper Sushi Rice at Home

Ingredients

• —450 g Koukyu Japonica Sushi Rice
• —80 ml rice vinegar
• —2 tbsp sugar, 1 tsp salt
• —1 sheet kombu (optional)
• —500 ml water

Method

1. 01

   Wash the rice until the water runs clear — five or six changes.

2. 02

   Cook with the kombu and water; rest ten minutes without lifting the lid.

3. 03

   Dissolve sugar and salt in the vinegar, then cut it through the hot rice with a paddle.

4. 04

   Fan the rice while folding until it turns glossy and reaches body temperature.

Season while hot, use while warm. Refrigerated sushi rice is where the craft dies.