Prep Time::10 mins
Cook Time::20 mins
Additional Time::35 mins
Total Time:: 1 hr 5 mins
Servings::10
Yield::5 cups
Ingredients
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2 ¼ cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp (Optional)
3 cups water
¼ cup rice vinegar
¼ cup white sugar
1 ¼ teaspoons salt
Directions
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.