Sushi Rice

Name: Sushi Rice
Ingredients: 1 cm piece dried kombu seaweed (kelp); 30 ml sake; 50 ml Japanese rice vinegar; ½ teaspoon sea salt; 1 cup short-grain rice; 1 cup water; 1 cm piece dried kombu seaweed (kelp); 1 tablespoon castor sugar

Preparation info

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is short-grain rice that has been cooked by the absorption method, then seasoned with vinegar, spread out and fanned to cool it down as quickly as possible.

Ingredients

1 cup short-grain rice
1 cup water
1 cm

Main course
Vegan

Method

Soak the rice in double its volume of cold water for 5 minutes, then drain and repeat. Drain the rice again and leave it in the colander for 15 minutes. Put the rice into a large saucepan with the water and kombu, cover with a tight-fitting lid and bring to the boil over medium heat. When the water starts to boil, increase the heat (do not remove the lid) and boil for 4 minutes, then reduce hea