Rice and Veggie Wrap

Basic recipe (for 500 g cooked rice): 200 g | 1.333 cups sushi rice 300 ml water 1 small piece kombu; (kelp, approx. 5 x 5 cm) 2 tbsp rice wine vinegar 1/2 tsp sugar 1 Thoroughly wash the rice in a sieve under running water, until the water runs clear. Put the rice, water and kelp in a solid cooking container and cook in an electric steamer at 100°C for 18 minutes, stirring from time to time. 2 Warm the rice wine vinegar and stir in a pinch of salt and the sugar. 3 Transfer the rice to a bowl and remove the kelp. Run a cooking skewer through the rice, down and across, slowly pouring the seasoning mixture over. At the same time, fan the rice with a fan so that it cools quickly to room temperature and develops an attractive sheen.