Sushi Rice (Sushi-meshi)

Ingredients

    • 4 cups sushi rice
    • 4 cups water
  • 2 ounces kombu seaweed, (about 1, 3-inch piece)

Sushi Zu

    • 5 tablespoons rice wine vinegar, unseasoned, plus 1 teaspoon
    • 3 tablespoons sugar
  • 4 teaspoons salt, coarse
Method:
  1. Wash the rice until the water runs clear, about 5 times rinsing and draining.
  2. The first wash should be the most vigorous agitation.
  3. Allow the water to drain for a few minutes after the fifth wash.
  4. To cook the rice on the stovetop: Place the rice, water and kombu into a medium saucepan and place over high heat.
  5. Bring to a boil, uncovered.
  6. Once it begins to boil, reduce the heat to the lowest setting and cover.
  7. Cook for 15 minutes.
  8. Remove from the heat and let stand, covered, for 10 minutes.

Prepare the Sushi Zu:

  1. While the rice cooks, combine the vinegar, sugar and salt in a small sauce pan over low heat until the sugar dissolves.
  2. Once the rice is cooked and rested for 10 minutes, place the rice into a large bowl and gently fold the rice over itself to cool down.
  3. Next, season the rice evenly with the sushi zu (the vinegar-sugar mixture) while folding the rice over with a paddle or your hand covered in a clean cloth damp with the the sushi zu.
  4. The rice must be made fresh each day.