3 1/3 cups short grain rice, 4 cups water plus 1/4 cup water, 6 tablespoons rice vinegar, 5 tablespoons sugar, 3 teaspoons salt. Rinse rice in water until water runs clear and drain in colander for 1 hour. Place drained rice in rice cooker or pot with tight-fitting lid and add 4 cups water. Over medium heat, cover and bring to boil. Boil about 2 minutes, reduce heat and simmer 5 minutes. Reduce heat to low and cook about 15 minutes until water absorbed. Remove from heat, remove lid, place towel over pot. Replace lid and let stand 10-15 minutes. Combine vinegar, sugar and remaining 1/4 cup water in saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into hangiri and spread evenly. Run spatula through rice in slicing motions. While doing this, slowly add vinegar mixture. Add only as much as necessary; rice should not be mushy. Do not refrigerate. Keep in tub covered with cloth until ready to use. Rice will last one day.
Made with: Norwegian Salmon