Vinegared Rice Dishes

1. 1

   Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt enameled or stainless steel saucepan.

2. 2

   Bring to a boil uncovered and stir in the soy sauce.

3. 3

   Cool to room temperature.

4. 4

   Combine 1 1/2 cups of cold water and the rice in a 1 1/2 to 2 qt stainless steel or enameled saucepan and let soak for 30 minutes.

5. 5

   Then add the square of kombu and bring to a boil over high heat.

6. 6

   Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water.

7. 7

   Reduce the heat to its lowest point and simmer another 5 minutes.

8. 8

   Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu.

9. 9

   Transfer the hot rice to a large non-metallic platter or tray.

10. 10

    Pour on the vinegar dressing and mix thoroughly with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.