Photo from iStock/Adobe
Makes 6 to 8 servings
2 cups Japanese short-grain (sushi) rice
2 ¼ cups water
4 x 4 inch strip dried kombu (optional)
¼ cup rice seasoning (below)
6 tablespoons rice wine vinegar
4 tablespoons sugar
2 tablespoon mirin (optional)
1 teaspoon salt
Place all the rice seasoning ingredients in a small saucepan. Heat on medium until sugar dissolves. Cool to room temperature and cover until use. Re-heat before using for the sushi rice. You will need some for the cucumber (below).
Place the rice in large bowl. Pick out any debris. Cover generously with cold water then scrub the rice well by rubbing between your fingers. Place in a colander and rinse with cold running water until clear.
Rice cooker: place the rice and water in the rice cooker. Stir and add the kombu. Cook according to the white rice setting
Stovetop: place the rice and water in a pot. Bring to boil over medium-high heat, stirring occasionally. Reduce to low. Add the strip of kombu and cover. Cook for 15 minutes. Remove from the heat and let it sit, covered for 15 more minutes.
Transfer rice to a large non-metal bowl. Sprinkle over the hot seasoning, 2 tablespoons at a time, using a cutting motion to mix in. Simultaneously fan the rice, which helps cool it down quicker and gives a glossy look. Tips: I use an electric fan to help with this step! I usually need 3 tablespoons vinegar per 1 cup uncooked rice. You want the rice to be well-seasoned but not mushy.
Keep the container with the rice covered until use. Or cool completely and refrigerate in an air-tight container for up to 5 days.