Sushi rice (sushi-meshi)

Remember, cooked sushi rice should be used the same day without refrigeration. Otherwise, your rice will become tough and sushi from it will turn out to be dry and not at all as fragrant as sushi made from the freshest rice.

Ingredients

• Rice 450 g
• Water 720 ml
• Rice vinegar 120 ml
• Kombu seaweed 1 piece

Directions

1. Rinse the rice thoroughly until the water becomes more or less clear. Dry the rice for 30-60 minutes.
2. Transfer the rice to a medium heavy-bottomed saucepan and cover with boiled water.
3. Put the kombu in a saucepan, after wiping the kombu seaweed with a damp cloth (you can do without this ingredient, but as experience shows, it is still better to use the kombu). Place the lid on the pot and bring the water to a boil over medium heat, then remove the kombu from the pot.
4. Reduce heat to low (if you have an electric stove, just move the pot to another hotplate, preheated to low) and cook for another 20 minutes. Turn off the heat and let the rice sit on the stove, covered for 20 minutes. Do not remove or lift the pot lid!
5. Then transfer it to the hangiri (this is ideal, since the hangiri absorbs excess moisture, but does not dry out the rice, and leaves it airy longer than the rest of the dishes), a glass or plastic bowl.
6. Using a chopping motion, stir the rice with a wooden spatula so that the grains are slightly separated from each other. Drizzle evenly with the sushi rice seasoning, continuing to stir until you are sure the rice vinegar (sushi rice seasoning) has hit all the grains (this is ideal, but if it doesn’t do it all, nothing criminal) While you stir the rice, Have someone wave a fan or newspaper over the rice if the fan is not at hand. Cover the rice with a towel, prepare everything for making sushi and start.