|Short grain rice||2 Cup (32 tbs) (White)|
|Spring water/Tap water||2 1⁄3 Cup (37.33 tbs) (Bottled)|
|Dried kelp piece||1 (Konbu, 3 Inch)|
|For sweet & sour dressing|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Mirin||1 Tablespoon (Japanese Sweet Rice Wine)|
|Salt||1 1⁄2 Teaspoon|
Rinse rice in a large bowl of cool water, removing any foreign material.
Pour off milky water.
Continue rinsing until water runs clear.
Drain in a fine strainer.
In a large saucepan or rice cooker, combine rice, water and kelp, if desired; soak 30 minutes.
Bring rice and water to a boil; continue boiling 30 seconds.
If using kelp, remove just before water boils.
Reduce heat to lowest setting.
Simmer, tightly covered, 15 minutes.
Remove from heat and let stand, covered and undisturbed, 10 minutes.
Prepare Sweet & Sour Dressing.
Rinse a cedar rice-mixing tub (hangiri) or other container with water.
Rice should be hot when dressing is added.
Using a dampened wooden rice paddle or spatula, gently scoop hot rice into tub.
Hold paddle over rice.
Sprinkle a little dressing onto rice paddle, letting it drip onto rice.
Do not add entire amount at 1 time.
It may not be needed.
Toss rice with a gentle cutting and tossing motion.
Do not crush grains.
As dressing is added, constantly fan rice to cool and remove moisture.
Continue sprinkling in dressing, a little at a time.
Use only as much as rice will absorb without becoming mushy.
Cover with a damp cloth; do not refrigerate.
Rice is best used within 3 to 4 hours or cover with a damp cloth and use within 12 to 16 hours.