FeedingTheFiya

Sushi Rice

Servings	Prep Time
4Cups	10Minutes

Cook Time	Passive Time
30Minutes	5 Minutes

Servings	Prep Time
4Cups	10Minutes

Cook Time	Passive Time
30Minutes	5 Minutes

Ingredients

Sushi Rice (Sumeshi)

Seasoning (Sushi-Su)

Instructions

Wash the rice until it runs clear (about 5-6 times).
Gently wipe the kombu with a cloth but do not rinse it underwater. Place the rice, water, sake and kombu in a rice cooker and hit the start button.
In the meantime, make the seasoning by mixing the rice vinegar, sugar and salt. You may need to heat the vinegar up in a microwave (15 seconds) or in a pan over low heat. Avoid bringing the mixture to a boil as this will destroy the vinegar’s flavor.
When the rice is cooked, fluff it and cover for another 5 minutes. Then transfer over to a hangiri or bowl (don’t use a metal bowl).
Evenly pour the seasoning over the rice and with a side to side cutting motion, mix the rice. This will evenly coat the rice and prevent it from getting crushed.
Cover the rice with a warm and damp cloth and allow it to come to room temp before making sushi. The rice can sit for up to 12 hours.

Recipe Notes

Substitute sake with water but if you can get your hands on some sake, definitely use it.

Avoid metal when working with the vinegar as this can impart a metallic flavor on the rice.

Cooking sushi rice in a pot

Wash the rice 5-6 times, until the water runs clear.
In a pot, add the sushi rice ingredients and bring to a boil.
Reduce heat to medium, cover the pot and cook for 10 minutes.
Remove from heat and allow the rice to rest for 15 minutes. Keep the lid on, this will finish the cooking process.