Details

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

1. Rinse and drain twice quickly, rub and agitate briefly
2. Repeat two to three times until no longer cloudy, drain, add to pot with water and sit 30m
3. Combine rice vinegar, sugar, and salt and dissolve

Cook

Option A - Rice Cooker

1. Add kombu, and push the button to start cooking rice for sushi.
2. After rice is cooked, allow to sit for 5 min

Option B - Stove

1. Add kombu, bring to simmer
2. Reduce to low and cook 13 min, sit for 5 min

Finish

<aside> ⚠️ Do not over mix

</aside>

1. Remove kombu, transfer to bowl, and pour vinegar mix over
2. Fan, extend with paddle to edge of bowl, and flatten
3. Cut with paddle, gently fold to combine vinegar mix while fanning
4. Cover with cotton cloth to avoid drying out