Ingredients:
175g / 6 oz uncooked, matured short-grain rice
225ml / 8 fl oz cold water
2.5- to 5-cm /1- to 2-in strip dried kelp, wiped clean
For sushi vinegar:
1 1/2 tablespoons rice vinegar
1 tablespoon caster sugar [superfine granulated sugar]
1/2 teaspoon salt
This recipe will make one quantity of rice, which is sufficient for
2 uncut large rolls (futomaki-zushi)
or 4 uncut small rolls (hosomaki-zushi)
or 16 finger sushi (nigiri-zushi)