Rice for sushi (sumeshi)

Ingredients

• 340 g round grain rice
• 500 ml water
• 2 Art. l. rice vinegar
• 1.5-2 tbsp. l. Sahara
• 1-1.5 h. l. year

Cooking

Step 1

Rinse the rice, changing the water, until the water is completely clear. Transfer to a pot of water and let sit for 10 minutes. Water should be about 15% more than rice

Step 2

Close the lid, put on high heat and bring to a boil. Reduce heat and simmer until all water is absorbed, 5 to 7 minutes. Increase the heat for 30 seconds to dry out the rice. Remove from heat and leave covered for 20 minutes.

Step 3

Transfer rice to a large bowl. Add vinegar, sugar and salt. Mix thoroughly to break up lumps. Cool down.

Step 4

For the simplest type of sushi - nigiri - you need to make small rice sausages. Take rice in small portions and, putting it on the palm of your hand, form sausages 6 cm long and 3 cm wide.