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Print this Recipe    Sushi 18

Sushi-Meshi

3 cups raw short grain white rice
3/4 cup water
2 1/2-inch square piece kombu
1/3 cup rice vinegar
1/3 cup sugar
3 teaspoons salt

Thoroughly wash rice and drain well. Pour into heavy based saucepan
and add water. Score kombu several times on one side to release
flavour. Place on top of rice and bring to boil over high heat
Reduce heat to lowest setting, simmer gently for 10 minutes. Remove
kombu. Continue cooking for approximately 10 minutes or until rice
is tender and water absorbed. Remove from heat and cover. Let
stand for 10 minutes.

Mix vinegar, sugar and salt until sugar dissolves. Transfer rice
into large mixing bowl.

Sprinkle vinegar and lightly toss and stir with a flat, wide spoon
to aerate, at the same time energetically fan the rice. This
technique produces the required stickiness and shiny gloss to each
grain, It may not be necessary to use all the vinegar mixture Shushi
rice must be used on the same as prepared and should not be
refrigerated.

This recipe should produce approx 60 pieces of nori-maki

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