Ingredients:
1 kg of rice YANAGI (4 cups)
4 + 1/4 cups of water
Condiment:
100 ml of rice vinegar
4 tablespoons sugar
4 tablespoons sake Kirin (dry)
1 teaspoon salt shallow
Heat all ingredients until sugar dissolves
Preparation:
Wash the rice until the water becomes clear and let it soak for 10 min. Cook over high heat until boiling (+ or – 10 minutes) lower the heat and cover the pan to evaporate the water, turn off the heat and set aside for 10 min. Pour the still warm rice in a large bowl, sprinkle the seasoning and stir gently rice. Cover with a damp cloth and set aside to use.
