This recipe is my version of a recipe that i found on http://www.allaboutsushiguide.com/sushi-rice-recipe.html . It is adapted to how I like my sushi rice and to the equipment I have. For more details you can visit that website.

I love having it for sushis, sashimi or the next day after a sushi night, I like having this rice for breakfast with some sesame seeds and Nori seaweed.

Ingredients:

• 2 cups of sushi rice
• 2,5 cups of water
• 2 tablespoons of sake
• 2 pieces of Kombu seaweed (5*2 cm)
• 4 tablespoons of rice vinegar
• 3 tablespoons of sugar
• 1 teaspoon of salt

1. Wash the rice until the washing water get transparent
2. Put the rice in your pot or cooker and add the water, the sake and the kombu.
3. Cover and bring to a boil on medium-high heat.
4. Simmer for 3 to 5 minutes.
5. Reduce the heat to low and “steam” it for 10 to 15 minutes. It have to be covered all the time so you do not lose any steam.
6. When it cooked, transfer the rice in a bowl and let it cool down.
7. While the rice cool down, mix in a bowl the vinegar, sugar and salt.
8. Finally add the vinegar mix to the rice and mix softly.

Bon appétit!