Sushi Hand Rolls

Ingredients

How to make Sushi rice:

• 4 cups uncooked Japanese short-grain white rice, washed (until water is clear) and drained
• 3 tablespoons sake
• A 3-inch square of dried kombu (kelp), wiped with a damp cloth

How to make Homemade Sushi Rice Vinegar:

• 5 tablespoons rice vinegar
• 3 tablespoons white sugar (5 tablespoons for sweeter rice)
• 1 teaspoon salt (2 teaspoons for saltier rice)
• 64 6-inch-by-5-inch squares of good quality nori (toasted seaweed)
• Soy sauce
• Wasabi horseradish
• Pickled ginger

Instructions

• Place the washed and drained rice, sake, and slightly less water than usual (the aim is firm rice, not mushy) in an electric rice cooker or large saucepan, top with kelp, and cook. In this case, you are looking at a ratio of 1:1 of rice to water.
• When ready, take the rice out immediately, spread on a large platter, and cool ideally with a paper fan. While the rice is cooking, combine the vinegar, sugar, and salt in a small saucepan and heat until sugar and salt have dissolved and then cool.
• Sprinkle sushi rice vinegar over the rice, and mix lightly with a rice paddle – try not to mash the rice. Leave to cool, covered with a damp piece of cheesecloth until ready to eat.