Sushi Rice
Yield: Makes enough rice for 20 half rolls or 10 full-size rolls
| Ingredients | Amounts |
|---|---|
| U.S. grown medium grain rice | 6 cups |
| Water | 6 cups |
| Rice wine vinegar | 1 cup |
| Sugar | 8 Tbsp. |
| Sea salt | 2 ½ Tbsp. |
| Kombu (dried kelp), 6" square | 1 ea. |
Method
- Place the rice in large bowl and cover with cool water. Gently stir the rice, then drain. Repeat the process about five times, or until the water is almost clear. Cover the rice with cool water and soak 1 hour, drain well.
- Combine drained rice with measured water in a rice cooker. Cover tightly and cook according to the manufacturer’s instructions. Rest at room temperature for 10 minutes.
- Score the kombu with a knife in a few places to allow the flavors to be released. Wipe the kombu with a damp cloth to remove any grit. Be sure not to remove all the flavorful white powder.
- Combine the vinegar, sugar, salt, and kombu in small saucepan and heat over low, stirring to dissolve sugar and salt. Do not let mixture boil. Cool to room temperature. Remove the kombu.
- Transfer rice to two 2-inch full hotel pans, drizzle with vinegar mixture, using a wooden rice paddle to “cut” and fold rice with horizontal strokes as rice is fanned; continue process until the mixture has cooled and taken on shiny appearance. Combine the rice into one hotel pan and cover with plastic wrap.