All quantities are baker's percentages of the dry rice weight, rice 100%, water 115%, sake 1%, sushi vinegar 26% For 500g of dry rice that is 575g water, 5g sake, 5g kombu, 1g MSG and 130g sushi vinegar Weigh the dry rice before washing, that weight is your 100% Wash
sushi rice
until the water runs clear Drain rice in a colander for
30 minutes
Transfer rice to a pot and add
water
,
sake
,
kombu
and
MSG
, the sake sits on top of the 115% water Cover and let sit for
15 minutes
At this point do not re-open the lid until the rice is done Turn heat on high, bring to boil, and wait until you hear the rice jingle
5 minutes
Reduce heat to low and cook until you hear a low hissing, signaling that the water has evaporated
5-10 minutes
Increase heat to high for
30 seconds
to dry the rice Remove from heat and let sit for
10 minutes
Open, pull out the kombu, and fluff the rice Fold in
sushi rice vinegar
little by little while fanning the rice to cool it