Yield: 20 half rolls or 10 full size rolls
Ingredient Amount
Short grain rice 10 Cups
Water 10 Cups
Vinegar rice, Japanese unseasoned 1 Cup
Sugar 7 Tbsp.
Sea salt 2 ½ Tbsp.
Kombu (dried kelp) 30 g
Method
1. Place rice in large bowl, fill with cool water. Gently stir rice, drain. Repeat process until water remains clear. Cover rice with cool water and soak 1/2 hour, drain well. Place on lined Sheet tray and allow to air dry 30 minutes.
2. Combine vinegar, sugar, salt and kombu in small saucepan, heat over low heat stirring to dissolve sugar and salt – do not let mixture boil. Cool to room temperature and hold.
3. Combine drained rice with measured water in 2-inch full hotel pan. Steam until rice is almost completely cooked, about 20 minutes. Rest at room temperature for 10 minutes.
4. While rice is cooking, fill Hangiri with cool water and allow to soak up water for 20 minutes. When rice is finished cooking, remove water from hangiri, wipe dry with clean towel, continue with procedure as described below.
5. Transfer rice to wooden hangiri, drizzle with vinegar mixture, using wooden rice paddle “cut” and fold rice with horizontal strokes as rice is fanned, continue process until mixture has cooled and takes on shiny appearance. Transfer finished rice to appropriate pans, cover with damp towels, and hold at room temperature until ready to prepare sushi.
6. Hangiri must be cleaned without soap or detergent. Make a paste of distilled white vinegar and kosher salt and, using a clean scrub pad, clean the inside of the hangiri with the salt/vinegar mixture. Rinse with clear, cool water and place in cradle to dry.