Step 1: Cooking the rice

Cook the rice in 1 part of water to 1 part dry rice. Rinse the rice several times before cooking and drain before putting it in the rice cooker. One the rice is cooked, the machine will turn itself off automatically.

Step 2 : Vinegar sauce

• 5 l of rice vinegar
• 3 kg of caster sugar
• 125 g dos salt

• 750 ml of Mirin (without alcohol)

Mix together all the ingredients for the sauce in a pot and heat gently for 20 min, stirring continuously to dissolve the sugar. Leave to rest (tip : infuse the vinegar sauce with Kombu for a few minutes to give the rice a fragrant flavor.

Step 3: Vinegared rice

• 800 ml of vinegar sauce (for 6 kg of cooked rice)
• 3 kg of uncooked rice

Spread the rice in a flat dish and add the vinegar sauce. Stir every 3 min, taking care not to crush the grains of rice. Leave to cool at room temperature for 30 mins

Step 4 : Skewers

Prepare the skewers according to the recommendations outlined on each previous product information sheet.