Sushi Rice

Ingredients:

• 500 g FUDO Sushi Rice
• 550 ml water
• 65 ml KIKKOMAN Sushi Rice Vinegar

Instructions:

1. Place the sushi rice in a large bowl.
2. Add cold water and gently stir the rice. Drain the water. Repeat rinsing 4–5 times.
3. Transfer the rice to a sieve and briefly rinse under cold running water.
4. Let the rice drain for 30 minutes.
5. Place the rice in a saucepan and add water in a 1:1.1 ratio. Do not add salt.
6. Once the water starts boiling, reduce the heat, cover, and cook for 17 minutes. Let the rice rest in the pot (covered) for another 17 minutes.
7. Transfer the cooked rice to a wide, shallow dish and let cool for about 10 minutes.
8. Pour the Japanese rice vinegar evenly over the rice and gently fold it in using a wooden spatula.

Tips:

• Do not add the vinegar to very hot rice — excess moisture can damage the grain texture.
• Store prepared sushi rice at room temperature. Do not refrigerate.