Yield: 3-4 servings

Ingredients

• 360g sushi rice
• 1 tablespoon sake (rice wine)
• small piece (about 2" x 2") of dried kelp
• About 400ml water (see note below)
• 1 teaspoon salt
• corn kernels from one corn on the cob

*The rule for the bestJapanese rice :
Use equal volume of soaked rice and liquid.
When you use more liquid seasoning (like soy sauce), make sure to adjust the amount of water.

Cooking Directions

1. Wash the rice in a large bowl several times. Soak the rice in water for 30 - 60 minutes. Discard the water.

2. Put the rice in a medium pot if you cook on the stove; or in a rice cooker bowl.

3. Add all the liquid and salt and combine well.

4. Clean the dried kelp with a damp towel and add it into the pot or rice cooker bowl.

5. Put the corn kernels on top of the rice. Do not mix.

6. If you use a rice cooker, cook the rice by following the manufacture's instructions. When it's done, fluff the rice with a spatula very gently.

7. If you use a stove top cooking method, follow the instruction below.

8. Stove top cooking method:

9. Cover the pot and bring it to a boil using high heat (2-5 minutes). You will see white foam around the cover.

10. Turn the heat down to medium-low and cook for exactly five minutes.

11. Turn the heat down to very low and cook for five minutes more.

12. Turn off the heat and put a kitchen towel between the cover and the pot and leave it another 10 minutes.

13. Remove the kelp from the pan and fluff the rice with a spatula very gently.