Japanese Sushi Recipes - Sushi Rice Recipe

Ingredients

• 1 cup (200 g) uncooked Japanese rice (yields 2 cups of cooked rice)

• 1 1/4 cups (310 ml) water

• 1 strip dried kelp (konbu), (4 in/10 cm long), wiped with a damp cloth and quartered

Dressing

• 2 tablespoons rice vinegar

• 1 tablespoon sake

• 2 teaspoons sugar

• 1 teaspoon salt

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Method:

1. Rinse the rice gently and drain or see packet instructions. Cook the rice, water and kelp in a saucepan and bring almost to a boil over high heat. Reduce the heat, discard the kelp, and simmer, covered, for 15 minutes until the rice is cooked.

2. Turn the heat off, remove the lid and cover the pan with a towel to absorb condensation. Set aside for 20 minutes. Stir the Dressing ingredients in a non-reactive bowl to dissolve the sugar. Set aside. Put the cooked rice in a wide wooden tub or large bowl.

3. Add the Dressing and stir gently in a circular motion with a rice paddle or wooden spoon. Ideally, the rice mixture should be fanned to help cool it. Cover the rice with a damp cloth until ready to use. Do not refrigerate. Keep at room temperature and use within 4 hours.