Sushi Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup rice wine vinegar
• 1/2 cup superfine sugar
• 1/4 cup sea salt (you can use regular salt, but sea salt seems to dissolve better)
• 3 cups japanese rice (i use nishiki brand)
• 3 cups cold water
• 6 tablespoons of seasoned vinegar

Recipe

• 1 for the seasoned vinegar: combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.
• 2 allow to cool and store in the refrigerator.
• 3 for the rice: put 3 cups of rice in a large bowl and rinse until the water is clear.
• 4 drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.
• 5 do not cover the pot yet, though.
• 6 over high heat, bring to a simmer.
• 7 once the rice is simmering, cover rice and reduce the heat to medium low.
• 8 cook for 10 minutes without removing the pot lid at all.
• 9 turn heat down to the lowest setting and cook for another 10 minutes.
• 10 now, turn off the heat and let the rice sit in the pot on the stove for 15 minutes.
• 11 turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
• 12 mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes max.
• 13 cover rice with a damp towel and allow to cool to room temperature.
• 14 this rice is easiest to manipulate while it is room temperature or warmer.
• 15 if you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
• 16 this makes enough for about 10 rolls of maki-sushi or 60 pieces of nigiri-sushi.