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1
Squeeze the vinegared rice together (into the shape of an elipse) and place omelette pieces over the top of the rice formation.
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2
Serve with pickled ginger, wasabi and soy sauce as condiments.
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3
Rinse rice in water until the water runs clear and then drain in a colander for 1 hour.
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4
Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water.
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5
Over medium heat, cover and bring the water to a boil.
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6
Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes.
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7
Reduce heat to low and cook for about 15 minutes, or until water has been absorbed.
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8
Remove from the heat, remove lid, and place a towel over pot.
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9
Replace lid and let stand for 10 to 15 minutes.
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10
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan.
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11
Heat over low temperatures, stirring, until sugar and salt dissolve.
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12
Let cool.
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13
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon).
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14
Run the spatula through the rice in slicing motions to separate the grains.
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15
While doing this, slowly add vinegar mixture.
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16
Add only as much as is necessary; the rice should not be mushy.
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17
If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
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18
Do not refrigerate the rice.
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19
Keep it in the tub covered with a clean cloth until ready to use.
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20
The rice will last one day.
