Sushi Rice

This is the recipe for sushi rice i'd gotten from Tetsuma's. I will be uploading whatever recipes i have from both restaurants one by one. Most don't have specified quantities, its kinda to taste n a judgement call. Whatever you find tastier basically. And some like this one, have gigantic portions that need to be scaled down. Also none of these portions are exact anyway, its still a judgement call from time to time based on how much water a particular variety of rice is soaking up.

Here is sushi rice:

Cook 1 kg rice in an equal quantity of water and let cool slightly, but should still be fairly warm.

Note: Use japanese sticky rice for this, or any other similar short grain rice, as the stickiness is essential and cannot be obtained with basmati and other long grain rice.

Sushi Vinegar: This can be store bought or Made at home

1.5 L rice vinegar

900 grams sugar

230 grams salt

Mix it all together till dissolved.

Now there will probably be vinegar left over, even for 1 kg rice, so u can store it n use it again. Dont mix all the vinegar into the rice at once but rather little by little, stirring the vinegar into the rice with a wooden spatula. Keep tasting the rice at regular intervals to keep track of how much more vinegar is needed based on the texture and taste.

Store the excess vinegar for later use.