-
Wash the rice gently
under running water, taking care not to crush the grain.
-
Leave the rice to drain
in a colander for approx. 1 hour.
-
Put in a saucepan with
water and kelp and bring to a boil over high heat.
-
Reduce to medium heat
and simmer for approx. 15 minutes until the rice is cooked and water
absorbed.
-
Turn off the heat.
Remove the lid and cover the top of the pan with a towel to absorb
any condensation. Put back the lid and leave the covered saucepan
for 20 minutes.
-
While the rice is
cooking mix the dressing ingredients in a small bowl, stirring until
the sugar has dissolved, then set aside.
-
Put the cooked rice in a
wide wooden container or plastic bowl. Stir gently with a rice
paddle, sprinkling in the dressing little by little, until it has
been absorbed. Ideally, the rice mixture should be fanned while the
dressing is being stirred in.
-
Cover the container with
the vinegared rice with a damp cloth until it is needed for sushi.
Keep at room temperature and use within 12 hours.
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