Tips for Cooking
Low Salt Sushi Rice (serves 4)
Rinse 280 ｇ of rice and drain in a colander for about 30 minutes. Put the rice, 1and 1/2 cup of water and a 5-cm square of dashi kombu kelp in rice cooker and start cooking.
When the rice is done, take the kombu out of the pot and fluff up the rice. Mix 2 and 2/3 tbsp of rice vinegar with 1 and 2/3 tbsp of sugar and 2/3 tsp of salt. Transfer the rice to a handai (wooden sushi bowl), sprinkle with the vinegar mixture and fold into the rice using a gentle chopping motion.