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How to make sushi rice

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Perfectly cooked and seasoned sushi rice is something that is taken very seriously in Japan, and is the integral ingredient in making delicious sushi with good texture and authentic flavour. When making sushi rice there are a few important steps to follow to make sure you end up with something that tastes like the real deal.
What you'll need: 
1 cup of high quality Japanese sushi rice
mesh sieve
heavy bottomed pot with a tight fitting lid
1 1/4 cup of cold water
3" square piece of kombu kelp (dashi kelp, available at any Japanese market)
3 tbsp rice vinegar
1tbsp sugar
1/2 tsp salt
large, flat bowl or plate
rice paddle or spatula
Rinse the rice well while rubbing with your hands to remove excess starch from the grains. This will keep the rice from becoming sticky or glue-y when it is cooked. Continue rinsing until the water runs almost clear. Leave in a sieve to drain well before proceeding.
Place the rice in a medium sized, heavy bottomed pot and add measured water and kombu kelp. Allow to soak for 30 minutes.
Place the lid on the rice and bring to the boil over high heat. Reduce heat to very low and cook for 12 minutes.
Turn off the burner and allow the rice to continue steaming for 15 more minutes. It is very important not to remove the lid at any point during the cooking process as you will loose heat and moisture from the pot.
Meanwhile, combine vinegar, sugar and salt in a small bowl and heat for a few seconds in the microwave until the sugar and salt dissolve.
Remove kelp from the rice and turn it out into a large bowl. Add the vinegar mixture and mix quickly and thoroughly with a rice paddle or spatula. Using a "folding" or "cutting" motion will prevent the rice from falling apart and becoming sticky.
Fan the rice to cool it down quickly. When the rice is cooled almost to room temperature it is ready to use.
Sushi rice can now be used to make maki (rolls), nigiri (shaped sushi), temaki (hand roll sushi), or chirashi (a bowl of sushi rice with toppings). There are many different fillings and toppings you can use: raw or cooked fish, vegetables, egg omelette, even meat such as chicken or ham! There's really no wrong ingredient for sushi, so experiment and find combos that you like. Enjoy!
A high quality of sushi rice will give the best flavour and nice firm, slightly sticky texture, so splurge on the best you can afford.


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