Fluffy, glossy rice gently scented with vinegar.
Top it with your favorite ingredients and wrap it neatly in nori.

That sense of freedom makes the table all the more lively and fun.
Rice cooked with HEGE enhances the joy of making and sharing hand-rolled sushi.

Ingredients

• Rice 1.5 cups (Japanese rice, approx. 270g)
• Kelp 10 cm
• Water 300ml
• Nori (seaweed) 10 sheets
• Tuna (lean / red meat) 100 grams
• Shrimp (shell-on Black Tiger) 5
• Horse mackerel (aji) 1
• Splendid alfonsino (kinmedai) 1
• Rolled omelette (dashimaki tamago) 1 roll
• Cucumber 1
• Shiso leaves 5

A）

• Rice vinegar 1 tablespoon
• Red vinegar 1 tablespoon
• Sugar 2 teaspoons
• Salt 1 teaspoon

How to make it

1. Mix A together in advance.
2. Rinse the rice and place it in HEGE with water and kombu.
3. Bring to a boil over medium heat, then boil for 10 minutes.
4. Remove the kombu, stir, and let it steam for 10 minutes.
5. Combine A ingredients and mix well.
6. Wrap the rice and ingredients in nori and enjoy.