John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved



Cook 2 cups of medium or short grain rice using 3 cups of cold water in a covered pan. Place the Kombu on top of the rice.  Bring to a full boil covered over moderate heat, then reduce the heat to a simmer for 10 minutes, then reduce to very low for another 10 minutes.  Then remove from the heat and let sit undisturbed for 10 minutes.  Remove and discard the used Kombu.


Empty the hot rice into a large, wide ceramic (not metal) bowl and, while stirring with a wooden spoon, pour the sushi dressing onto the rice. Toss the rice in the dressing until it is evenly flavored.  Purists will fan the rice and dressing mix as it is being tossed.  Let it cool to room temperature before use.





Makes 2 cups of vinegared rice