Japanese Rice Bowl

RICE
1 cup of Rice makes 1 large rice bowl.  Add or subtract as needed for quantity.

INGREDIENTS:
1 Cup short grain Japanese white rice
1 ¼ Cups cold water

DIRECTIONS:

1. Wash rice with cold water in a strainer until water runs mostly clear (stir and rinse).
2. Let rice rest in strainer for 5 minutes.
3. Put rice in pot and add the 1 ¼ cold water.
4. Let rice soak in water for 1 hour.
5. Cover pan with lid and bring to low boil with high heat (try not to peak too much).
6. Immediately turn heat down to very low and cook for 15 minutes until water is almost gone (try not to peek too much, or at all once you know your stove’s temperament).
7. Remove pan from heat and let sit with lid on for 10 minutes before serving.

While rice is cooking you can prepare whatever topping you would like.  Add the finished rice to a bowl, then put your topping in and enjoy.

Topping ideas: 
I usually use a mixture of some of the following:
Piece of fish, scallops, crab ragoon, teriyaki chicken, shrimp tempura, unagi, shumai, imitation crab pieces, shrimp, avocado, sliced green onions, and ginger.