SUMESHI: Vinegared Sushi Rice
4 cups short-grain white rice
4 cups cold water
1 tablespoon sake
1 x 2-inch square piece dried kelp (kombu), wiped lightly with dry cloth
½ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
Place the rice in a strainer and rinse under cold water. Repeat until water runs clear and drain well.
Clean kelp by wiping it lightly with a damp cloth.
Transfer rice to a heavy saucepan. Add the cold water, sake and kelp. Cover and let soak for 30 minutes.
Bring mixture to a boil. Reduce heat to low. Cook for approximately 15 minutes and until water is absorbed and rice is tender.
Remove rice from heat. Let stand covered for 15 minutes.
Remove kelp from cooked rice. Transfer the rice to a large wooden bowl.
In a small bowl, combine the vinegar, sugar and salt. Stir until sugar and salt dissolve. Drizzle the vinegar mixture over the warm rice. Very gently toss the rice with a spatula in a cutting motion to avoid mashing the grains.
Cover rice with damp towel and cool at room temperature.
Do not refrigerate.
Pairs Well With
They key to great-tasting sushi is the rice. Try our perfect sushi rice, Edo-style.