Sushi Rice
3 cups Japanese rice
3 cups water (1/4 Cup extra for softer rice)
1 Kombu Seaweed
¼ cup Sake (optional)
Washing Rice:
Run cold water over rice.
Measure Japanese rice and put them in a bowl. Run cold water over rice.
Drain the water quickly, pressing the rice with one hand.
Wash the rice with hands well. Repeat step 1 and step 2.
Repeat washing rice until the water becomes almost clear.
Drain the rice in a colander and set aside for about 30 minutes.
Put the rice in a pot and add measured water. Let the rice soak in the water at least 30 minutes. *the amount of water is just a little more than the amount of rice.
If you are cooking rice in a pot, Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat. If you are using a rice cooker, close the lid and press the cook button.
Before opening the lid, let the cooked rice steam for about 15 minutes.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away. Place damp cloth or towel to prevent rice from drying and getting hard. Never refrigerate or keep more than two days.