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Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.
Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3
While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
Moisten the wooden tub with water and wipe excess water off with a cloth.
Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
While the rice is hot, pour the sushi vinegar mixture over the rice.
Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice.
While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion.
All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.