This is a basic sticky sushi rice recipe. But you can use it for Hawaiian poké bowls, onigiri
おにぎり(balls of rice) and more. Sushi means "sour-tasting".
酢飯
/sumeshi/
(lit. vinegared rice)
2 cups (260 g) Japanese short-grain white rice or labeled "sushi rice" 短粒白米 /tan stub hakumai/
2 cups (480 ml) water 水 /mizu/
1/4 cup (60 ml) rice vinegar 米酢 /komezu/
4 tsp. (20 g) organic granulated sugar シュガー /shuga/
sea salt 海塩 /kaien/
optional: 4-inch (10 cm) organic kombu (dried seaweed) 昆布
1. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes or under water until it is very clear, then drain well.
2. Cook the rice (stovetop, rice cooker, or Instant Pot).
3. Heat the rice vinegar, sugar, and sea salt in a small saucepan over medium-hight heat until it almost reaches a simmer.
4. Remove and whisk until the sugar has dissolved.
5. Transfer the cooked rice to a large mixing bowl and drizzle with the sushi vinegar.
6. Fold the rice by slicing and flirting motion, until the vinegar is mixed into the rice.
7. Place a damp towel on top, so it touches the rice. Cool on the counter or in the refrigerator until it reaches room temperature.
8. Use the rice immediately or transfer to an airtight food container and refrigerate for up to three days.
食べましょう
/tabemasho/
Let's eat.
