Sushi rice

Ingredients for 4 servings:

• 450 g rice, Californian short grain rice (Nishiki)
• 600 ml water
• 100 ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 drops of soy sauce

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Wash the rice thoroughly in a sieve until the water runs clear, then drain well. Add the rice to the pot with the specified amount of water and let it rest for about 20 minutes. Then cover the pot with a tight-fitting lid and slowly heat the contents. Increase the heat to the highest setting and bring to a boil. Then reduce the heat back to the lowest setting and let the rice swell for about 10 minutes. Remove the pot from the heat, place a folded kitchen towel under the lid, and let the rice swell for another 10 minutes. Mix the seasoning ingredients in a pot and heat until the sugar and salt have completely dissolved. Then pour the seasoning mixture over the rice and mix together. (Please note that there are now also rice vinegars that are already seasoned with salt and sugar; in this case, simply pour the “ready-made” vinegar with a dash of soy sauce over the rice!) Allow the rice to cool completely. The rice can then be processed into sushi. If the rice is to be processed later, it is advisable to cover it with a damp cloth to prevent it from drying out.