Bin's Blog

Ingredients

• 540ml Sushi Rice
• A piece of Kombu (optional)
• 1/3 cup Rice vinegar
• 3 Tbsp sugar
• 1 1/2 tsp salt

(The last three ingredients can be replaced by store-bought Sushi Vinegar)

Instructions

1. Wash the Sushi Rice till the water becomes clear.
2. Soak rice for 30 min, drain for 15 min.
3. Add rice to rice cooker bowl, add water to slightly below 3 cup (the Sushi line).
4. Gently clean a square palm-size kombu with damp towel, put on top of the rice soaked in the water.
5. Cook with Sushi mode of rice cooker till ready.
6. (if not using store-bought sushi vinegar) Combine the rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium-high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or until the sugar is dissolved. Set aside to let it cool.
7. Spread cooked rice on sushi oke (I need to buy one, so far I am just using a glass bakeware in the pic).
8. Add vinegar mixture, with slicing motion mix rice & vinegar (there are plenty of on-line video on how to do this, but this is a critical step). Cool rice down, make sure to put a damp towel or paper towel for a few hours at room temperature.

To store the sushi rice overnight or a few days:

Rice gets hard and dry in the refrigerator, so put the sushi rice in an airtight container and store it in the freezer for up to a month. You can defrost it overnight in the fridge, and then microwave to room temperature (not hot). If really want to refrigerate it, cover the container with a thick kitchen towel, so the rice will stay cool but not become cold.