Sushi Rice

1. Cook rice. (Most recipes need jap rice. it is nicer yes, but actually any rice will do, if u are just experimenting. Just do it with like 10-20% more water than normal. U just need it to stick.) 
2. Take rice out from cooker. Add the normal sushi vinegar 

Sushi Vinegar (portion for about 3 cups of rice) 

# 1/3 cup rice vinegar 
# 3 Tbsp sugar 
# 1 tsp salt 

Prepare sushi vinegar 
by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. 

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl. Sprinkle the vinegar mixture over the rice and fold with rice spatula quickly. 

To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away. 

3. Use the bamboo, add seaweed if u want, spread rice thinly. then add whatever u want (tuna / salmon / prawn / sausage / cucumber / w/e), roll it and cut it up and enjoy. u may want to buy a few of the cheap bamboo rolls and get ur family members to roll their own sushi. (it's quite fun, if there's time) 

4. if u do it for lunch with leftovers/ just cover rice with wrap and put in fridge. u can use it for dinner. really depends if u like it cold or hot. 


by tenor