Sushi Rice
I love a dinner of make-it-yourself sushi. I put a large bowl of sushi rice on the table with squares of toasted nori, thinly sliced fish and vegetables, and some pickled ginger and wasabi. Everyone rolls his own and eats them out of hand.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Wash well in a few changes of cold water: 2 cups short-grained Japanese-style rice.
Step 2
Drain well, place in a heavy-bottomed pots and cover with: 2 1/4 cups water.
Step 3
Cover the pot with a tight-fitting lid, bring to a boil, and reduce immediately to low heat. Cook the rice for 15 minutes. Turn off the heat, and let the rice sit for another 10 minutes.
Step 4
While the rice is cooking, make the seasoning mixture. Mix together: 1 tablespoon rice wine vinegar, 1/4 teaspoon salt, 1 teaspoon sugar.
Step 5
Stir until the sugar is dissolved.
Step 6
When the rice is cooked, turn it out into a bowl, and pour the seasoning mixture over the rice. Gently stir with a wooden paddle, using a cutting action, until the rice is evenly coated. Let the rice cool before using.
