Ingredients:
Futomaki – 4 large rolls
Sushi Vinegar – 60ml
Sugar – 30ml
Water – 600ml
Dried Kelp
Method:
Mix 30ml of vinegar, 250ml of water and 5ml of salt together and prepare your tezu.
Wash the rice till the water comes out clean and strain for 30 minutes. Put the rice and measured water in Japanese electric rice cooker and bring it to stem. If you are using a stove, simmer the stove, cover the rice and steam it for 18 minutes. Remove your pot from flame and keep it aside for 15 more minutes.
Prepare your sushi vinegar by heating vinegar, salt and sugar together and stirring frequently.
Now moisten you hangiri with tezu. You can also use a flat bottomed flat-bottomed wooden sushi oke. While the large surface cools the rice quickly, the porous wood soaks up surplus moisture.
Pour hot rice into your mixing bowl and add 1/4th of vinegar solution. Keep on folding the rice making sure that you do not damage the rice grains.
Repeat the procedure and use the entire vinegar solution.
Let the rice cool with an electric fan. Make sure that the rice has shine and chewiness.
