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550 g Japanese short-grain white rice
4 cm piece of konbu, wiped with a damp
cloth, optional
2 tablespoons sake, optional
80 ml Japanese rice vinegar
1½ tablespoons caster sugar
½ teaspoon salt
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Method:
Rinse the rice several times in cold
water or until the water runs clear, then drain in a colander for 1
hour. Put the rice in a saucepan with 750 ml cold water and, if
you wish, add the konbu and sake. Bring to the boil, then remove
the konbu. Cover with a tight-fitting lid, reduce the heat to
low and simmer for 15 minutes. Turn off the heat but leave the
pan on the hotplate. Working quickly, remove the lid and place a
clean tea towel across the top (to absorb excess moisture), then put
the lid on for a further 15 minutes. Alternatively, cook the
rice in a rice cooker, following the manufacturer's instructions.
Tip the rice into a wide, shallow non-metallic container and spread it
out. Combine the vinegar, sugar and salt until the sugar is
dissolved, then sprinkle over the warm rice. Using quick, short
strokes mix the rice and liquid together with a damp wooden rice
paddle or thin wooden spoon or spatula, being careful not to mush the
rice. Traditionally, the rice is cooled with a hand-held fan
while mixing the liquid into the rice. When cooked, cover with a
clean, damp tea towel. For the best results, use the rice
immediately and do not refrigerate it. However, if you are not
making your sushi within 1-2 hours, the rice must be refrigerated or
bacteria may develop.
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