Yield: 1 quart
Ingredient Amount
Cold water 3 ¾ cups
Rice vinegar, Japanese unseasoned 1/4 cup
.
Method
1. Combine these ingredients and have on station.
Note: This mixture is used to prevent the rice from sticking to your hands. The hands are dipped in the water then slapped together – an effective and theatrical way to remove the excess water. The tip of the knife is also dipped in this water, then the handle is tapped so the bead of liquid runs down the blade of knife, this is done before slicing sushi into portions.