Sushi Rice Appetizer

• 1 cup sushi rice
• 1 cup plus 2 TBSP water
• 2 TBSP rice vinegar
• 1 TBSP plus 1 tsp sugar
• 1 scant tsp kosher salt
• 2 inch square of kombu, optional
• Sriracha Mayo or Sriracha
• Nori pieces, for serving

Instructions

1. Sushi Rice

   1

   Combine the vinegar, sugar, salt and kombu, if using. Heat gently until the salt and sugar are dissolved. Set aside.

2. 2

   Rinse the rice really well. Add the rinsed rice to the pot and add 1 cup plus 2 tbsp (250ml) of water. Bring to a boil, cover with a tightly fitting lid, reduce to a simmer and simmer for about 15 minutes until cooked through. Remove from heat and allow to sit covered for 7–10 minutes to steam.

3. 3

   Remove the rice to a plate and spread in a single layer. Season with the prepared rice vinegar. Keep it spread out until the rice cools.

4. Assembly

   4

   We love shaping this rice into balls or nigiri ovals and serving them on top of nori pieces with Sriracha or Sriracha Mayo.

5. 5

   Chef's Notes: To Make Sriracha Mayo

   If you'd like to make your own Sriracha Mayo, simply combine 1/4 cup (60ml) mayo, 1 tbsp (15ml) Sriracha and 1 tsp (5ml) lemon juice. Mix well. This is optional—you can also serve the sushi rice with plain Sriracha if you prefer!