Sushi Rice
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.333333 cups
Short Grain Rice4 cups
Water (plus 1/4 cup)6 tbsps
Rice Vinegar5 tbsps
Sugar3 tsps
SaltDirections:
1
Rinse rice in water until the water runs clear and then drain in a colander for 1 hour
2
Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water
3
Over medium heat, cover and bring the water to a boil
4
Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes
5
Reduce heat to low and cook for about 15 minutes, or until water has been absorbed
6
Remove from the heat, remove lid, and place a towel over pot
7
Replace lid and let stand for 10 to 15 minutes
8
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan
9
Heat over low temperatures, stirring, until sugar and salt dissolve
10
Let cool
11
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon)
12
Run the spatula through the rice in slicing motions to separate the grains
13
While doing this, slowly add vinegar mixture
14
Add only as much as is necessary; the rice should not be mushy
15
If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures
16
Do not refrigerate the rice
17
Keep it in the tub covered with a clean cloth until ready to use
18
The rice will last one day