Sushi Rice

Ingredients

• 400 g Sushi rice
• 1 pc(s) Kombu, approx. 4 x 4 cm, optional
• 40 ml Rice vinegar, 5% acidity
• 1 tbsp Sugar
• 1 tsp Salt

Equipment

• Pot with lid
• Flat bowl (plastic, porcelain or wood)
• Clean kitchen towel
• Hand fan, electric fan or cool-air hair dryer

Instructions

Cook the rice

1. 1.
   Wash the rice in cold water until the water runs clear.
2. 2.
   Put it on the stove with 500 ml water and the piece of kombu and bring to a boil, stirring occasionally.
3. 3.
   As soon as the water starts to boil, stop stirring.
4. 4.
   Boil the rice for 1 minute, then let it steep on the lowest heat (on an electric stove, residual heat is enough) with the lid closed for 15 minutes.
5. 5.
   Remove from the heat, place a clean kitchen towel under the lid and let the rice finish swelling for another 15-20 minutes. Remove the kombu.

Prepare the dressing

1. 6.
   Meanwhile, dissolve the sugar and salt in the rice vinegar (gently warm it if needed).

Season the rice

1. 7.
   Mix the hot rice with the dressing in a shallow bowl quickly but carefully, and at the same time cool the rice down to room temperature rapidly with cool air (fan, electric fan, cold-air hair dryer, etc.).
2. 8.
   Cover with a damp cloth until further use so the rice doesn't dry out.