Sushi Rice Print Email

2 cups high quality Sushi rice
2 cup water
3 1/2 TBS rice vinegar
1 TBS sugar
1 1/2 tsp. salt

1) Wash rice well, stirring with fingers until water runs clear, drain. Combine water and rice in rice cooker, cover and cook. If you donÕt have a rice cooker choose a stock pot with a tight fitting lid. Heat over a medium flame until water boils. Turn up to high for one minute. Turn down to low for 3-4 minutes. Reduce heat to lowest temperature for 10 minutes and then turn off flame and let rest for 10 minutes. Transfer to large mixing bowl.

2) Combine rice vinegar, sugar and salt. Sprinkle vinegar mixture over rice and stir well with a wooden spoon using a slicing motion, all the while with an electric fan blowing over the bowl. Cover with a wet towel and reserve.