The perfect sushi rice with su

Ingredients for 1 servings:

• 6 cup(s) rice, preferably California short grain rice
• 700 ml rice vinegar
• 500 g sugar
• 30 g salt
• 2 leaves of Konbu (Tang, ensure best quality)
• 6 cups water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Basic recipe

Place 6 cups of rice in a bowl. Massage the rice with a little lukewarm water. Then strain the rice with plenty of water. Repeat this process 3-4 times. The water in the rice should be clear – this will make the rice nice and white and shiny. Bring 6 cups of water to a boil, add the rice and simmer over low heat for 15 minutes, then remove from the heat and let it steep for 40 minutes. Do not open the lid; this is very important so that the rice becomes nice and soft! Please note: For the Su (SuShi vinegar): Bring the rice vinegar, sugar and salt to a boil, stirring constantly. Then make several cross-shaped cuts on the back of 2 leaves of konbu and bring to a boil in the vinegar. The vinegar is ready when the sugar is dissolved. SuShi rice (with vinegar/Su): Place the rice in a (wooden) bowl. Mix the vinegar into the rice (you need quite a bit so that the rice can absorb the liquid), then let it cool for 15-20 minutes, ideally using a fan. Pour the remaining juice into bottles and store in the refrigerator.