Ingredients
For approximately 1kg cooked rice:
-
550 gram Japanese sushi rice
-
80 ml Japanese rice vinegar
-
3 tsp white sugar
- Prepare the rice
Wash the rice with cold water. After the first wash, the water will be quite cloudy. Wash it 2 to 3 more times until the water becomes clean. Then, leave the rice in a bowl with cold water for 30 minutes. Let it drain in a strainer. Put the drained rice in a rice cooker, using the ratio of 1,5 cup of water for each cup of (dry) rice, and cook it. Once the rice is finished cooking, leave it in the rice cooker for about 10 minutes so that it can steam a little bit more. - Prepare the sushi vinegar
In order to make sushi vinegar, you need rice vinegar and sugar. Put both in a small saucepan, and boil it on medium fire. Stir until the sugar is completely dissolved. Then, put the saucepan aside so it can cool a little. - Mix the rice and the sushi vinegar
Place the cooked rice in a wide but shallow preferably wooden bowl (as long as it is not metal, it will do). Pour the sushi vinegar over the hot rice. Use a wooden spoon or the rice cooker spoon to mix the rice and the sushi vinegar carefully, by flipping over the rice until it is fully immersed. Then, put a wet dishcloth over the bowl to conserve the humidity while the rice is cooling down. Note: only start preparing the sushi once the sushi rice has cooled off to room temperature!