Japanese Sushi Rice

Japanese Sushi Rice

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

2 cups - sushi rice (short grain rice)

  - water

2 tablespoons - rice vinegar

2 tablespoons - sugar

1 tablespoon - salt

  1. Place the rice into a large mixing bowl and cover with cold water. Swirl the rice in the water to remove excess starch, pour off the liquid and repeat 2 to 3 times or until the water is clear.
  2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and allow it to stand, covered, for 10 minutes. Meanwhile, combine the rice vinegar, sugar and salt in a small pan and put the pan on low heat and heat, stirring from time to time, until the sugar dissolves. Allow the mixture to cool.
  3. Transfer the rice into a large wooden or glass mixing bowl (not metal) and add the vinegar mixture. Gently fold the rice to thoroughly coat each grain with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.