About Look! iCook! guest. chefs Taso Agelopoulos Anthony Ascenzo Kevin Brown David Chung Patrick Sikorski Mario Vena Zahra Jiwa DAVID CHUNG Sunday May 3rd @ 8:30pm Sushi Rice Japanese Kokuho rice (short-grain) 48 oz. (8 cup) Water  at the line of 8 Sushi vinegar 355ml To prepare: Wash the rice very gently until all the milky water is gone. The water level should be 1:1. Use rice cooker for the best result. Let the rice sit for extra 10 minutes after the red light goes off. Using a flat wooden spoon spread the hot rice in a shallow wooden bowl (hangiri).  The wood absorbs moisture from the hot rice and makes the rice cooling even quicker.  Avoid using a metal bowl, it might make the vinegar react and an unpleasant taste might develop. Pour on Sushi vinegar 300 ml as you spread the rice. Use only a sideways cutting motion when mixing and tossing Sushi rice. Cool rice with hand fan as you toss it until room temperature. Place in a container and cover with damp cloth. Cooking Directions: Combine 1-1/2 cups rice and 2 cups water in medium saucepan. Bring to a boil; reduce heat to low and simmer, covered, 20 minutes, or until liquid is absorbed. Remove from heat; let stand covered, 10 minutes. Fluff with fork and serve. Makes about 4 cups cooked rice or 6 (2/3 cup) servings. *** Basic Nigiri Sushi rice 16g for one piece Atlantic salmon 14g for one piece Wasabi 1g To prepare: Moisten your hand and pick up 16g of rice. Press rice into a wad (do not mash it.) Pick up a slice of Atlantic salmon 14g with your other hand and spread a dab of wasabi on it. Place rice on fish slice and press lightly with index and middle fingers. Roll sushi over so fish faces up and return to former position. Press sushi with index and middle fingers, turn around, and press again. To prevent spoiling the flavor by long contact with the heat of your hand, work fast, taking only 3 to 5 seconds per piece.