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1
To prepare the rice: After rinsing the rice, strain and let sit for 30 minutes.
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2
Transfer to pot, and add a slightly less amount of water than when preparing regular white rice.
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3
Top with kombu, and cook.
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4
Combine the ingredients, briefly heat, then dissolve the salt and sugar.
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5
If the rice is too hot, the sushi vinegar will dissipate, so cool down the rice first!
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6
If you are using a sushi rice tub, fill it with water, and leave for about 10 minutes before filling it with the rice.
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7
If you put rice in a dry tub, the wood will absorb all the moisture and the rice will become dry.
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8
Form a mound of rice in the center of the sushi tub (or bowl), lifting the rice paddle laterally as you form it.
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9
Pour the sushi vinegar from Step 2 over the rice in a swirling motion.
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10
Use the rice paddle to stir the rice in a cutting motion to evenly blend the vinegar into the rice.
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11
Fanning the rice during this step will give the rice a glossy finish.
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12
Collect the rice along the edge of the tub, and cover with a damp paper towel or gauze for about 10 minutes.
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13
After that, it will be ready to be used.
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14
Use this rice to make rolled sushi or chirashi-zushi.
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15
This is an eho-maki roll filled with salmon, mayonnaise, avocado, lettuce, and atsuyaki-tamago (a thick egg crepe).
