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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
Rice vinegar or ready-made sushi vinegar
Nori seaweed sheet (cut it for the Gunkan*)
Sesame seed (optional)
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)
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