Sushi Rice

Ingredients

• 200 grams short-grain Japanese rice
• 60 Ml cup sake-mash vinegar or white wine vinegar
• 60 Ml cup rice vinegar
• 60 grams sugar
• 30 grams salt

1Rinse the rice untill the water is clear then drain in a and let dry for 25 minutes.

2Cook the rice in a rice cooker according instructions. Alternatively, in a medium saucepan, combine the rice with 50 CL of cold water and bring to a boil. Cover and cook over moderate for approx. 7 - 10 minutes. Reduce the heat to low and simmer for approx 10 minutes longer. Remove from the heat and let stand, covered, for 20 minutes.

3In a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar. Important to

4Transfer the rice to a very large bowl. Sprinkle 100 Ml of the seasoned vinegar all over the rice: Put some of the vinegar mixture onto your spatula while waving the spatula back and forth. Using a slicing motion with the spatula, separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.