Sushi Meshi (Rice for Sushi)

Hui Manaolana

SERVINGS 8

• 4 cups rice
• 4 cups water
• 6 in. dashi konbu

Wash rice and soak in water 2 hours or longer.

Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu and add drained rice. Mix well, cover, and bring to a boil. Turn heat very low and steam 20 minutes. Let stand 10 minutes after turning off heat.

Put rice into a large pan, and fold in the following “awase zu”.

AWASE ZU (vinegar mixture for sushi meshi)

• 1/3 cup Japanese vinegar or white vinegar
• 5 tablespoons sugar
• 1/4 teaspoon gourmet powder
• 1 tablespoon salt

Heat ingredients until salt and sugar are dissolved. Cool and fold into the hot rice, being careful to keep rice grain whole. Fan and cool immediately.

Rice is now ready to be used in making makizushi, chirashi, nigiri zushi or inari zushi.