Vinegared Sushi Rice

recipe

Vinegared Sushi Rice

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Nobu Matsuhisa, arguably the world's greatest sushi chef, explains how to make his own, original style of sushi. Use this sushi rice with his House Special Roll

Ingredients

Sushi rice (called shari), makes 1.75kg:
720g short-grain rice
900ml water
Sushi rice vinegar (called shari-zu), makes 300ml:
200ml red vinegar
2 tbsp plus 2 tsp sea salt
1 tbsp mirin
10 tbsp plus 1 tsp granulated sugar
4cm-square sheet konbu

Preparation: 40 Total Time: 40min

Directions

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Rinse and rub the rice in repeated changes of cold water until the water runs from cloudy to clear. Drain in a sieve. Add the water to the rice in a heavy, large saucepan and bring to a boil over high heat. Boil for minute. Turn the heat down to low and cook for minutes. Finally, turn the heat up to high for seconds. Remove from the heat and let the rice sit for minutes. Alternatively, use a rice cooker.
Make ths sushi rice vinegar: Simmer l of vinegar, sea salt, mirin and sugar in a small saucepan over a medium heat to dissolve the sugar. Do not allow it to boil. Add the konbu and remove from the heat. When cool, add the remaining vinegar because heating tends to destroy its bouquet. This will yield l of sushi rice vinegar, which is the minumum possible yield. In this recipe, only l is used. The basic rice-to-vinegar ratio is or cup of vinegar for every cups of uncooked rice.
Transfer the freshly cooked rice to a wooden Japanese rice tub or a similarly wide and shallow container. Pout l of the rice vinegar mixture over the rice. While the rice is still hot, mix quickly with a rice paddle or flat wooden spoon, using a slicing motion. Leave to cool. Use the rice before it becomes too hard.
Use this sushi rice for Nobu's House Special Roll.