Perfect sushi rice

Ingredients for 4 servings:

• 2 cup(s) rice (sticky or short grain rice)
• 1 nori sheet
• 3 cups water
• 4 tbsp rice wine or dry sherry
• 6 tbsp rice vinegar or sherry vinegar
• 3 tbsp, levelled sugar
• 1 tbsp mirin (sweet rice wine)
• ½ tbsp salt or 1 – 2 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Sticky rice, Japanese, Maki, Inside Out,

Wash the rice in water until the water runs clear. Drain well. Let it soak for 10-12 minutes, stirring occasionally. Meanwhile, place the nori sheet in a pot, cover lightly with water, and let it steep for about 5 minutes. Add the remaining water, rice wine, and rice to the pot, cover, and bring to a boil. Reduce the heat and let the rice soak until the water is completely absorbed. Leave the rice uncovered to steam off, then remove the sheet. For the seasoning, mix the remaining ingredients until the sugar and salt are completely dissolved. Place the cooked, still-warm rice in a non-metallic bowl and spread the seasoning evenly over it. Stir or rearrange the rice regularly so that it cools as evenly as possible and the seasoning can be distributed evenly. Once the rice has cooled, cover the bowl with a damp cloth to prevent the rice from drying out and becoming hard.