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Sushi Rice
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| Rice: | |
| 1 cup | Japanese rice |
| 1 1/4 cup | water |
| 1 strip | dried kelp, (kombu) |
| Dressing: | |
| 2 tablespoon | rice vinegar, (Thai is ok) |
| 1 tablespoon | sake |
| 2 teaspoon | sugar |
| 1 teaspoon | salt |
Cook rice. Cover with towel once cooked and set aside for 20 minutes.
Add dressing to cooked rice in large bowl. Stir in a circular motion, fanning to cool. Cover with a damp cloth until ready to use. Use within 4 hours.
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