I rarely cook long-grain rice at home, but…
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_7152.jpg)
I got premium-quality heirloom rice of Anson Mill’s.
So, I made sushi rice with it in double-lid donabe rice cooker, “Kamado-san”! First, I cooked the rice with the rice/water ratio 1: 1.25. (400 ml rice to 500 ml water). I made rice in a regular way with Kamado-san. The rice came out a bit on the softer side, but it was so shiny and nice. As soon as the rice was ready. I tossed it in vinegar seasoning (4T rice vinegar, dissolved with 1.5T raw brown sugar, and 1tsp salt)
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![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_7133.jpg)
Meanwhile, I sauteed my 2-day sun-dried mushrooms (2 clumps of shimeji mushrooms and 8-10 shiitake mushrooms) in sesame oil, and steam-fried in 2-3T of sake for a few minutes. Then, I added some edamame, and seasoned with 1T of my homemade shio-koji. To finish, I tossed them with some thinly-sliced our home-grown yuzu rind! Once the sushi rice was ready, I mixed in 2/3 of mushroom mixture into the rice. Then, covered the top with the remaining mushrooms.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_7139.jpg)
It came out wonderful! The rice was so aromatic and fluffy. It was also quite fragile, and not chewy like Japanese rice. The flavor combination with shio-koji mushrooms was perfect, too.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_7149.jpg)
My happy rice dish. To serve, I squeezed some yuzu juice over rice.
Happy donabe life.