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_T.jpg "Boiling Rice And Sumeshi")
Boiling Rice And Sumeshi
400 g (14 oz/2 cups) Japanese rice VINEGARY SUMESHI: 70 ml (2 ½ fl oz/ ⅓ cup) rice vinegar 1 tablespoon sugar 1 teaspoon_T.jpg "Dashi")
Dashi
10 cm (4 in) square of dried konbu (kelp) 40 g (1 ½ oz) hana-katsuo (dried bonito flakes)_T.jpg "Homemade Udon")
Homemade Udon
750 g (1 ⅔ lbs/3 ½ cups) white plain flour 1 ½ tablespoons salt![Sushi Rice<br/>[Zushi-Meshi]](images/1251390003-2-(Small)_T.jpg "Sushi Rice<br/>[Zushi-Meshi]")
Sushi Rice
[Zushi-Meshi]
2 ½ cups (625 ml) short grain rice Cold water 1 piece (3 inches or 8cm square) dried kelp (konbu) 2 ¾ cups (680 ml) water 2 tablespoons (30 ml) sake 5 tablespoons (75 ml) rice vinegar 2
