With doble lid donabe rice cooker, "Kamado-san", my sushi rice comes out always so shiny and perfect.
Here's the recipe for donabe sushi rice:
2 rice cups (360 ml) short grain rice, rinsed and drained
1 1/2 cups (360 ml) water (option: substitute 2 tablespoons of water with sake, for extra layer of flavor and shine)
1 piece (2” x 2” or 5 cm x 5 cm) dry kelp ("dashi kombu") (optional)
(vinegar seasoning "sushi su" for the rice)
50 ml (3 tablespoons and 1 teaspoon) rice vinegar
1 tablespoon sugar
2/3 teaspoon salt
Combine the rice and water in Kamado-san. Put the kelp on the top. Cook the rice according to basic rice-making procedure for Kamado-san. Let the rice rest (with both lids on) for 20 minutes.
Meanwhile, combine the ingredients for "sushi su" and stir until everything is completely dissolved.
As soon as the rice is rested for 20 minutes, uncover and quickly add the "sushi su" to the rice. Fluff immediately so that the rice is seasoned evenly. Set aside with just a top lid on until ready to use.
With the rice, I got ready salmon sashimi slices, soy seasoned ikura (salmon roe), sesame seeds, shredded nori, pickled ginger, wasabi, and aromatic herb mix (sliced shiso, scallion, and micro shungiku). I also prepared a few other dishes, such as donabe miso soup, donabe hijiki salad, and spinach in black sesame sauce.
Here's my version of make-your-own "oyako" sushi bowl. I made myself two bowls!
With salads and miso soup, it was a real happy donabe meal.
Happy Donabe Life.