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Sushi Gohan (Vinegar Rice)


                 3cups                                  Short grain “sushi” rice

3 cups                                 Water

1-2 inch square                   Kombu

2T                                       Sake

2T                                       Rice vinegar


Vinegar Dressing

6T                                       Rice vinegar

2T                                       Sugar

2 ½ t                                   Salt



  1. One hour before cooking rice, rinse the rice by covering with cold water and working it between your hands for 20 seconds, repeat 3 more times
  2. Allow rice to sit in a colander for 1 hour
  3. Cook the rice in a rice cooker with the kombu and sake until done, let rest 5 minutes before proceeding
  4. While the rice is cooking prepare the dressing by whisking the ingredients together
  5. Rub the wooden spatula and the inside of the bowl with the 2 tablespoons of rice vinegar
  6. Place the rice into the bowl
  7. Pour dressing over the top in a quick circular motion
  8. Toss the rice by cutting it vertically and then folding, do not mash
  9. Mixing should take two minutes
  10. Fan the rice for two minutes
  11. Rice is ready for use after 15 minutes
  12. If  you are not using rice within 15 minutes cover with a damp cloth
  13. If you are not using rice within 1 ½ hours cover in a sealed container and leave at room temperature
  14. Never chill sushi rice

*It is best to use a hangiri (cypress wood bowl). If this is not available use an unfinished wooden salad bowl, a glass or a ceramic bowl. If using wood soak the bowl for thirty minutes before adding rice and mixing


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