Preparation

Preparation:
• Prepare all the ingredients
• Put the sushi rice in a sieve and rince well under running water. The rice is sufficiently rinced when the water runs clear while mixing and rincing the rice. This phase is very important for the rest of the operation. By doing this, the rice will tend to not stick too much which would make the making of the sushi nearly impossible. Don’t let the rice sit in the water, otherwise it will swell. Drain the rice well

Method:
• In a pot with a good lid bring the rice to the boil with the water and curcuma and let cook over low heat and without removing the lid for 15 minutes. After that, put 2-3 layers of kitchen paper between the lid and the pot and let the rice sit for another 12-15 minutes and then take the pot off the heat
• At the same time, in a small pot mix the rice vinegar, sugar and salt and gently heat so that the sugar and salt can dissolve. Transfer the rice to a large bowl and let the steam evaporate briefly. Then add the rice vinegar and mix it well using a wooden or silicone spatula
• Let the rice cool at room temperature without covering, for the final phase