Details
Serves
5 cups
Total
30 min
Prep
10 min
Cook
15 min
Active
10 min
Difficulty
3/10
Tags
type-fundamentals cuisine-japanese ingredient-rice method-boil diet-gluten-free diet-vegan
Equipment
Sauce pot or rice cooker
Large mixing bowl
Small bowls for
mise en place
Ingredients
Rice
2¼ c. Short Grain Rice
2 c. Water
1 ea. Kombu,
dried kelp: 2” square
Seasoning
¼ c. Rice Vinegar
2 T Sugar
2 t Salt
Instructions
Prep
Rinse and drain twice quickly, rub and agitate briefly
Repeat two to three times until no longer cloudy, drain, add to pot with water and sit 30m
Combine rice vinegar, sugar, and salt and dissolve
Cook
Option A - Rice Cooker
Add kombu, and push the button to start cooking rice for sushi.
After rice is cooked, allow to sit for 5 min
Option B - Stove
Add kombu, bring to simmer
Reduce to low and cook 13 min, sit for 5 min
Finish
<aside> ⚠️ Do not over mix
</aside>
Remove kombu, transfer to bowl, and pour vinegar mix over
Fan, extend with paddle to edge of bowl, and flatten
Cut with paddle, gently fold to combine vinegar mix while fanning
Cover with cotton cloth to avoid drying out