Maki California

Rinse the rice in a fine sieve under cold water, rubbing it with your hand, until the water runs clear. Cook it in a rice cooker, or in a covered pot: bring the rice and water to a boil over high heat, then lower the heat and simmer 12-15 minutes until the water is absorbed. Turn off the heat and let it rest covered for 10 minutes without opening the lid.

• 300g sushi rice
• 300ml water

✅ C'est prêt quand : rice is tender, water fully absorbed, small steam holes on top

In a small pot over low heat, warm the rice vinegar, sugar and salt for about 1 minute, stirring, until dissolved. Spread the hot cooked rice in a wide bowl, pour the vinegar mix over it, and mix gently with a flat spoon, cutting through the rice instead of stirring hard, fanning it until it cools to room temperature.

• 60ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt

✅ C'est prêt quand : rice is glossy, seasoned and cooled to room temperature