Servings |
2people |
Cook Time |
40minutes |
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Rinse the rice with water and drain with a strainer. Combine the rice, water, sake and kombu seaweed in a rice cooker. Allow the rice to to soak in the water for about 30 minutes and then turn on the rice cooker. |
To make the kinshi tamago, please watch our Hiyashi Chuka recipe.
For the sushi rice, add the sake and kombu seaweed to the rice and then cook with a little less water. Please check out our Inarizushi recipe.