Sushi Rice

• servings: 1 serving
• active time: 5 minutes
• total time: 45 minutes

Ingredients

4 tbsp Rice vinegar

2 tbsp sugar

2 tsp salt

2 cups Uncooked sushi rice (*1)

1 ⅘ cups of water

1 strip of Kelp (about 5 cm/2inch) (*2 or I tsp Konbu dashi powder)

Directions

Wash rice

Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.

Cook rice

Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3

Make rice vinegar

While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.

Moisten wooden tub

Moisten the wooden tub with water and wipe excess water off with a cloth.

Place the cooked rice into the wooden tub

Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.

Pour sushi vinegar

While the rice is hot, pour the sushi vinegar mixture over the rice.

Turn the rice

Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice.

Stir the rice by cutting motion

While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion.

Cool down the rice

All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.

Nutrition

• Calories: 1623 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 5115 mg
• Total Carbohydrate: 360 g
• Dietary Fiber: 11 g
• Total Sugars: 32 g
• Protein: 27 g