Preparation instructions for sushi rice:
- Wash 250gr of sushi rice thoroughly for 2-3 minutes until water becomes clear, and drain for at least 30 minutes. 250gr of dry rice should be enough for 4 rolls of futomaki or 5 rolls of uramaki, with 6-8 sushi pieces per roll.
- Mix 4 tablespoons of mirin (rice vinegar), 2 teaspoons of sugar and 1 teaspoon of salt in a small pan. Bring the mix to a boil until salt and sugar are dissolved, and set the pan with the mirin dressing aside.
- Put the drained rice in a large pan with 300ml water (250gr of rice multiplied by 1.2). Put the pan on high heat, stir the rice until the water starts boiling, and let it boil for 2 more minutes. Then, lower the heat to the minimum and cover the pan with a lid. Stop stirring and cook for another 5-6 minutes. Switch off fire and let the rice stay in the pan for 15 minutes with a lid closed. Then, remove the lid and let the rice infuse for another 10 minutes.
- Put the rice in a large bowl. Add the mirin dressing and mix well with a wooden spoon. A metal spoon will damage the rice and might react with the mirin. The rice is ready now.