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3 cups sushi rice |
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wash until the water runs clear |
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Leave 30 minutes. Bring to boil; turn off heat, leave to steam 20 minutes. |
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Empty rice into a flat bowl. Pour over seasoning. Separate rice with a cutting motion; gather together, repeat. Turn the hot rice, cooling with a fan; repeat. Gather together. Cover with a wet cloth; leave until it reaches body temperature. |
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