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Ingredients

• Rice: 3 “go”/540 cc/2.7 cups. A “go” is a traditional measure in Japan: 180 cc.
• Sushi Stock (about 120 cc/0.6 cup):
• White sugar: 55 g
• Salt: 18 g
• Rice vinegar: 82 cc/0.82 cup
• Mix all above ingredients until dissolved and keep ready.

Description

I’ve Been Asked For Some Time About The Secrets Of Making Sushi Rice, Or “shari/シャリ In Japanese, But Actually There Are No Real Secrets, Only A Method. The Following Recipe Is…

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