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1
Rinse the rice, and leave to drain in a fine meshed sieve for about 30 minutes.
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2
Put the rice in the bowl of a rice cooker and add water up to the 'sushi rice' line (a bit less than the regular rice setting).
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3
Add the konbu seaweed and 1 tablespoon of sake.
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4
Cook the rice in the rice cooker, using the sushi rice setting if you have it.
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5
Combine the ingredients for the sushi vinegar in a pan, and cook over low heat until the sugar and salt melt while stirring.
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6
Leave to cool.
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7
Moisten a handai (a wooden sushi rice container) with vinegar, and wipe with paper towels.
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8
If you don't have a handai, use a deep bowl.
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9
Let the rice rest for about 5 minutes after it finishes cooking, then empty it out into the handai or bowl, mounding it up high in the center.
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10
Swirl in the sushi vinegar.
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11
Leave for 1 to 2 minutes, then mix with a rice paddle or spatula using a cutting motion, trying not to knead the rice.
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12
When the sushi vinegar is evenly distributed, spread it out while fanning it with a fan to cool it rapidly.
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13
Cover the rice with a tightly wrung out paper towel to prevent the surface from drying out, until it has cooled down.
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14
Use the sushi rice to make chirashi sushi, maki sushi (sushi rolls), and oshi sushi (pressed sushi), hand rolls, or whatever you like.
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15
Seefor Eel Oshizushi (pressed sushi) using this sushi rice.
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16
This is mackerel sushi using this sushi rice.
