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How to cook Japanese rice

  • Use Japanese rice, not Basmati. Use rice vinegar.
  • Properly wash the rice. The water should be clear when mixing the rice.
  • Cover the rice with water and wait for 10 to 20 minutes, then strain the water.
  • Put the rice into a pot or rice cooker & pour water.
  • Don't put too much water, use your finger to measure the level. Shake the pot a little after pouring the water to make sure the rice is still placed evenly.
  • Start with high heat, and lower it to the lowest setting when it boils. Turn off when you smell a crisp aroma.
  • Don't open the lid, let it rest for 10min.

Ingredients

Sushi rice

Rice vinegar or ready-made sushi vinegar

Nori seaweed sheet (cut it for the Gunkan*)

Sesame seed (optional)

Wasabi

Sliced sashimi-grade fish of your choice

Equipment

Serving tray (which you can use as a sushi oke)

Traditional sushi oke (wooden rice mixing bowl)

Sushi kit

Rice cooker

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