SUSHI RICE

By mhyde

Ingredients

• L Lb.Sushi Rice
• 16 0z Water
• 2 0z Rice Vinegar
• 1 0z sugar
• 1/2 tea salt

Preparation

Step 1

1. Wash rice with cold water until water runs clear.
2. Soak the rice for 15 minutes in cold water. Drain the rice in a mesh sieve and
leave it to hang for 15 minutes. Add the rice and 16 oz of cold water into a
saucepan that has a tight fitting lid.
3. Bring rice to a boil, cover and lower heat to a simmer. Cook for 15 minutes. Turn .
offbeat and allow to rest undisturbed to steam for another 5 minutes.
4. Mix the vinegar; sugar and salt together - the sugar and salt should dissolve and boil. If they don't, heat the mixture briefly until they do. Cool seasoning ingredients and
set aside.
5. Fluff rice with fork and turn it out into a hangiri or a stainless steel pan, Fan rice.
6. Toss rice with seasoning mixture. Fan rice. Occasionally toss it to cool using a wooden paddle, fan rice. Cut in and fold the rice to keep from breaking the grains. The rice should have a pearly sheen.