Sushi rice, Japanese

Ingredients for 4 servings:

• 300 g rice (short grain rice)
• 1 konbu (seaweed, approx. 6×6 cm)
• 1 tbsp sugar
• ½ tbsp salt
• 4 tbsp vinegar (rice or white wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rice thoroughly and drain. Place it in a pot and cover with about 400 ml of water. Wipe the seaweed with a damp cloth, make a slit in the side, and then add it to the rice. Bring to a boil, stirring frequently. Then reduce the heat and let the rice simmer for 10 minutes. Remove the piece of seaweed and cook the rice for another 8-10 minutes, until all the water has been absorbed by the rice. Remove the pot from the heat, cover the rice with a kitchen towel, and let it rest for 10 minutes. Dissolve the sugar and salt in the vinegar. Pour the rice into a bowl. Drizzle the vinegar solution over it and mix gently. Use a fan to create cool air to fluff up the rice. Tip: Sushi rice should always be eaten the day it is prepared.