Sushi Rice

Incrediences
This time I used "Pirkka" rice for porridge, since any japanese rice is not available here locally. So the following: Rice, Light Soy sauce (again most of our soy is chinese, not japanese ...so I took Light Soy, and will modify it late)r. Rice wine. The only one available here is "Gekkeigan" and Rice wingar (to make "sushi-winegar" later").

Rice needs to be washed gently. See how murky the water gets...

Water looks better after I washed ..and washed the rice. Now I have changed the water 6 times, and it looks like this.

After washing, I left the rice to drip for half an hour... Now we have to wait.. I´ll write more, when the job continues... (and after some more wine...)

Now rice is in cooker. Hold on: Do NOT open the lid, or even worse: do NOT stir...please leave it alone. If You do not have a rice-cooker, don´t worry ..a normal kettle will do the job.... Just wait, that all the water has waporated.

Now. Prepare sushi winegar: Mix rice-winegar with rice-wine (or water) 50/50, add some sugar and salt. Stir until everything is dissolved.

Put the cooked rice to as large bowl as you can find. Mix the sushi winegar with the rice, by gently mixing the rice and, at the same time try to cool it (now this is exellent to do outside, since cool wind exists).

You rice is now ready for sushi!

And finally: Exellent night-bite