The most important part of sushi.
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This recipe is based on proportions depending on how much sushi you're planning on making. If you just want a bit, 3 is probably a good start for X.
X cups of 'Sushi' rice
X cups of Water
X tbsp of sake
1-2 tbsp mirin
Konbu (kelp) piece - about 4x4in
2X tbsp rice vinegar
X-1 tbsp sugar
You can use regular short-grain rice if you can't get sushi rice, but use a little more water otherwise you may have trouble getting it to stick together.
There is no substitute for rice vinegar, otherwise the final product will typically come out too acidic.
1. Brush the piece of konbu to remove any debris. Soak in a pan of water for one hour (longer in cold weather)
2. Rinse the rice. Add to the konbu water, using equal volumes of each.
3. Add a splash of sake and a dash of mirin, then cook the rice.
4. In the meantime, warm the vinegar gently stirring in the sugar. Do not allow it to boil.
5. When the rice is cooked, pour the vinegar mixture evenly over it. Using a wooden spoon, make long 'cuts' through the rice to cool it down (rather than stirring, as that breaks the rice grains)
6. Wait for it to cool down. Don't be tempted to put it in your fridge unless you're careful as it can do odd things both to your compressor and the other items in there.
Foods made using sushi rice are typically served with gari (pickled ginger), wasabi and soy sauce.
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