Mehari sushi

Wash 300 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let the Japanese short-grain rice soak in 360 grams of fresh Water for at least 30 minutes.

Cook the soaked Japanese short-grain rice in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until Water is absorbed. Let it rest, covered, for 10 minutes.

While the Japanese short-grain rice cooks, prepare the mehari-zuke. Rinse 150 grams of mehari-zuke leaves under cold water to remove excess salt. Gently squeeze out any excess Water. If the mehari-zuke leaves are very large, you may trim them slightly for easier wrapping.