Sushi Meshi (Rice for Sushi)
4 cups rice
4 cups water
6 inches dashi konbu (seaweed)
Seasoning:
1/3 cup Japse. vinegar or white vinegar
5 tbsp. sugar
2 tsp. gourmet powder
1 tbsp. salt
Wash rice and soak in water. Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu (seaweed) 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.
Heat the seasoning ingredients until salt and sugar are dissolved. Cool, and fold into the hot rice being careful to keep rice grain whole.
Rice is now ready to be used in sushi.
