Ingredient!
2cups sushi rice
2cups of water
4 tablespoons rice vinegar
3tablespoons sugar
2 teaspoons salt
2tablespoons mirin
kelp leaf (optional)
Preparation!
Place rice to drain in a strainer.
Drain for one hour in winter, 30 min in summer. (Sounds strange but is true).
While the rice is draining, combine the vinegar, sugar, salt and mirin in a bowl and mix well.
If you use a kelp leaf, it should be approx. 2 for a long time
Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
Add rice to the pan.
Quickly cook and then reduce to a simmer.
Cover the pot and DO NOT touch it until the end, NO PEEKING.
Cook for 15 minutes before removing the pot from the heat, but keep the lid closed.
Let the rice rest for 10 minutes, then remove the cover.
Place in a glass bowl to cool and lightly ventilate the rice while adding the vinegar mixture.
Mix rice carefully, taking care not to break it.
Sushi rice is best used for body temperature.