TITLE: SUSHI RICE
CATEGORY: SUSHI

• SHORT GRAIN RICE IS BEST
• 1 CUP WATER = 1 CUP RICE

VINEGAR DRESSING                                                          

• ¼ CUP RICE VINEGAR
• 3 ½ TABLESPOONS SUGAR
• 2 ½ TEASPOONS SALT
• 1 ½ TEASPOONS MIRIN ( SWEET SAKE)
• 2 CUPS JAPANESE RICE WASHED THROUGHOULY IN COLD RUNNING WATER & DRAINED
• 1-2 INCH SQUARE OF KOMBO (DRIED KELP) CUT WITH A HEAVY KNIFE FROM A SHEET OF PACKAGED KOMBU AND WSHED UNDER COLD RUNNING WATER.

DRESSING

• COMBINE THE RICE VINEGAR, SUGAR, SALT AND MIRIN IN A 1 TO ½ QUART ENAMELED OR STAINLESS STEEL SAUCEPAN. BRING TO A BOIL UNCOVERED THEN COOL TO ROOM TEMPATURE.

RICE

WHEN POURING VINEGAR, CUT INTO RICE, DO NOT STIR

• COMBINE 2 ½ CUPS COLD WATER AND THE RICE IN A 1 ½ TO 2 QUART STAINLESS STELL OR ENAMALED SAUCEPAN AND LET THE RICE SOAK FOR 30 MINUTES. THEN ADD THE SQUARE THE SQUARE OF KOMBU AND BRING TO A BOIL OVER HIGH HEAT.
• COVER THE PAN, REDUCE THE HEAT TO MODERATE, AND COOK FOR ABOUT 1-MINUTE OR TUNTIL THE RICE HAS ABSORBED ALL OF THE WATER.
• REDUCE THE HEAT TO ITS LOWEST POINT AND SIMMER ANOTHER 5 MINUTES.
• LET THE RICE REST OFF THE HEAT FOR AN ADDITIONAL 5 MINUTES BEFORE REMOVING THE COVER AND DISCARDING THE KOMBU.
• TRANSFER THE HOT RICE TO A LARGE NON METALIC PLATTER OR TRAY MADE OF WOOD, ENAMEL, CERAMIC, GLASS OR PLASTIC.
• IMMEDIATELY POUR ON THE VEINGER DRESSING AND MIX THROUGHOULY YWITH RICE PADDE OR FORK. THE RICE IS READY YTO USE WHEN ITS HAS COOLED TO ROOM TEMP.
• OR IT MAY BE COVERED AND LEFT AT ROOM TEMPATURE FOR AS LONG AS 5 HOURS BEFORE SERVING.