To prepare the rice: After rinsing the rice, strain and let sit for 30 minutes. Transfer to pot, and add a slightly less amount of water than when preparing regular white rice. Top with kombu, and cook.
Combine the ● ingredients, briefly heat, then dissolve the salt and sugar. If the rice is too hot, the sushi vinegar will dissipate, so cool down the rice first!
If you are using a sushi rice tub, fill it with water, and leave for about 10 minutes before filling it with the rice. If you put rice in a dry tub, the wood will absorb all the moisture and the rice will become dry.
Form a mound of rice in the center of the sushi tub (or bowl), lifting the rice paddle laterally as you form it. Pour the sushi vinegar from Step 2 over the rice in a swirling motion.
Use the rice paddle to stir the rice in a cutting motion to evenly blend the vinegar into the rice. Fanning the rice during this step will give the rice a glossy finish.
Collect the rice along the edge of the tub, and cover with a damp paper towel or gauze for about 10 minutes. After that, it will be ready to be used.
Use this rice to make rolled sushi or chirashi-zushi. This is an eho-maki roll filled with salmon, mayonnaise, avocado, lettuce, and atsuyaki-tamago (a thick egg crepe).
Story Behind this Recipe
I wanted to make good sushi rice.
You can use a bowl, but I recommend using a sushi rice tub if available. The wood absorbs any excess moisture, preventing the rice from becoming too pasty. In Step 5, the rice may appear too wet, but after 10 minutes (Step 6), the texture should be just right.