From Sushi Daigaku, 3-10-44 Minami Aoyama Minato-Ku, Tokyo
5 c. sushi rice
5 c. water
1/2 c. rice vinegar
50 g. sugar
25 g. salt
1. Wash the rice until the wash water runs clean and drain in a colander for 1 hour.
2. Place the drained rice in a pot with a close fitting lid and add water. Cover and bring to the boil over medium heat.
3. Cover tightly and boil over high heat for 2 minutes. Reduce heat and boil for another 5 minutes.
4. Over a low heat, cook for 15 minutes, or until all the water has been absorbed.
5. Remove from heat. Take off the lid, spread a clean kitchen towel over the top of the pot, replace the led and let stand for 10 to 15 minutes.
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6. While the rice is cooking, combine the vinegar ingredients in a small pot and slowly heat until the the sugar has dissolved, stirring constantly. Remove from heat. Let cool. (To cool quickly place the pot in a bowl of ice cubes.)
7. Empty the rice into a hangiri (shallow flat-bottomed wood tub) or other non-metalic tub and spread evenly over the bottom with a shmoji or a large wooden spoon. Run the spatula through the rice in right to left slicing motions to separate the grains. As you do this, slowly add the vinegar mixture. You may not need all of it. Avoid adding too much: the rice must not be mushy.
8. Continue the slicing motions with the spatula as you add the vinegar. All the while you do this, have a helper fan the rice with a fan (uchiwa) or a piece of cardboard.
9. The fanning and mixing takes about 10 minutes, that is, until the rice reaches room temperature. Do not refrigerate the rice, but keep it in the tub, covered with a clean cloth, until you are ready to use it. Sushi rice lasts only one day and does not lend itself to the usual ways of dealing with leftovers.
NOTES ON MAKING SUSHI:
Have bowls of clean water on hand; lightly wet your hands before you dip into the rice so that it does not stick to your fingers.
Hand rolls are much easier to make. Those bamboo rolling mats are very helpful.
Nigiri-zushi (the familiar fish topped pads of rice.) is properly prepared with a very exacting, formal five-step hand motion. This takes practice
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