Sushi Rice

Makes 330 grams of cooked rice. Enough for 2-3 rolls.

Ingredients

Rice

• 180 ml short grain rice such as Koshihikari
• 180 ml water
• 2x2 inch strip kombu

Sushi vinegar

• 175 grams rice vinegar
• 120 grams sugar
• 17 grams salt

Directions

1. Rinse rice with a strainer and add to rice cooker.
2. Optionally, soak rice for 20-30 minutes to improve texture.
3. Add water and kombu.
4. Cook rice and stir partway through to stop rice from burning on the bottom.
5. While rice is cooking, heat vinegar, sugar, and salt on stove with low heat until everything is dissolved and immediately remove from heat.
6. As soon as rice is finished cooking, spread rice out in bottom of a large bowl and pour sushi vinegar over rice. Use rice paddle to help spread the vinegar out over the top of the rice as it is poured.
7. Very gently mix the rice until there are no longer any clumps using a slicing motion with the rice paddle to avoid crushing the rice grains.
8. Cover with a damp towel.

Source

https://www.justonecookbook.com/how-to-make-sushi-rice/