Preparation

• Rinse the rice, then drain it in a colander.
  450 g sushi rice
• Transfer the drained rice to a saucepan and add the water.
  600 ml water
  
• Soak the rice for at least 30 minutes (optional: add a small strip of kombu to the soaking water).
  1 small strip kombu
  
• Leave the skin on the sweet potato and cut it into 1 cm cubes.
  250 g sweet potato
  
• Briefly soak the sweet potato cubes in water to remove the aku (bitterness) and reduce oxidation, then drain.
  
• Add the sake and salt to the soaked rice.
  3 tablespoons sake, 1 teaspoon salt
• Arrange the drained sweet potato cubes over the rice without stirring.
  
• Cover and cook over medium heat for about 10 minutes, then over low heat for about 15 minutes. Turn off the heat and let it rest, covered, for about 15 minutes.
  
• Serve in bowls and sprinkle with goma-shio.
  goma-shio (salted sesame)