Preparation / Directions:
Wash thoroughly in a strainer the 5 cups of rice. Put it into a rice cooker of heavy pot and add the water, kelp and sake. Cook according to the directions that came with the rice cooker. If you are using a pot, cover and bring to a boil. Boil over high heat for 2 minutes. Reduce heat to medium and boil for another 5 minutes. Reduce the heat to low and cook for 15 minutes more. Turn off the heat and let the pot stand, still tightly covered, for 10 more minutes. Remove the kelp and discard.
While the rice is cooking, prepare the sushi vinegar: Combine all the sushi vinegar ingredients in a bowl. Stir until the sugar and salt have dissolved. This recipe makes twice as much sushi vinegar as you need for this amount of rice , but it keeps indefinitely in a jar stored at room temperature.
Empty the rice into a wide, shallow bowl or tub and add 2 cups of the sushi vinegar. Using a rice paddle or a large spoon, break up and combine the rice and vinegar with horizontal cutting strokes. This cutting motion tosses the mixture without crushing the grains of rice. When the rice and vinegar are well combined, voer with a damp, lint-free kitchen towel and set aside for 15 minutes.
Repeat the cutting and tossing routine once mre and let sit covered with the cloth for another 10 minutes. The sushi rice is now ready to use.
The rice can be made ahead and kept at room temperature, covered with a damp cloth and a lid, for several hours. It should NOT be refrigerated or left overnight.
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