Sushis with Obbie – Sushi rice

SUSHI RICE

serves 6

INGREDIENTS:

• 1 kg sushi rice

for the vinegar

• 2 ½  cup rice vinegar (or white wine)
• 1 ½  cup sugar
• ½ cup sake
• ½ cup salt
• 1 strip kombu

PREPARATIONS:

• Wash the rice. Rinse and drain for at least three times; until the water from the rice is clear.

• Soak the rice in water for 30 min.
  for “new crop” rice the soaking time can be reduced to 15 mins or even avoided.

• Add rice and water to pot. 1:1 ratio.
  for softer rice use 1:1.1 rice:water ratio (10% more water)

• Cook on high heat until the water boils, then reduce to low heat and simmer with the lid on for exactly 10 mins.

• Remove the pot from the heat and set aside for 10 mins, keep the lid on.

• Transfer rice to a mixing bowl and add seasoning vinegar and mix.
  rice:vinegar ratio is 4:1

• Mix with a spicing move. Then set aside and let it cool for 5 mins. Flip over and cool down for 5 more mins.

• Cover the rice and leave until you are ready for sushi making.
  If you wait another 20 mins, the rice will be easier to handle.