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Ingredients
- 4 cups sushi rice (Calrose/short grain)
- Water, up to Mount Fuji (see below)
- 1 cup rice wine vinegar
- 1/4 cup mirin
- 1/2 cup sugar
Details
Preparation
Step 1
Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1” over rice or use Mt Fuji method. I highly recommend a rice cooker, more than 2 billion people in Asia use them for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold into the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
Mt Fuji method: The Mt Fuji method is a way to determine the correct amount of water for any quantity of rice. First wash the rice till the water runs clear to wash away all the starch. Then you put it in the pan, put your hand flat on top of the rice, and fill the pot with water until it reaches the first knuckle of your index finger (knuckle nearest your palm). It always works, no matter what the size of your hand.
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