Vinegared Rice (Sushi Rice)
- Put the rice in a large bowl and wash it thoroughly, changing the water several times, until the water is clear.
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Cooking tools:
- Handai
- Wooden spatula
- Fan
- Fine-mesh sieve
- Heavy-based saucepan
- Dish
- Mixing bowl
- Pitcher
- Stove
- Measuring cup
Ingredients
- 400 milliliters/1 and 3/4 cups Japanese rice (see note)
- 1 piece of dried kelp (kombu), 5 centimeters/2 inches square, for flavoring (optional)
- 3 tablespoons Japanese rice vinegar
- 2 and 1/2 tablespoons sugar
- 2 teaspoons Tuscanini Sea Salt
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