Sushi Rice

By amt2mf

Ingredients

• 36 oz short-grain rice
• 48 oz cold water
• 9 oz sushi vinegar

Preparation

Step 1

Wash the rice in bowl filled with cold water and scouring with your hands. Change the water at least 3 times. This will get rid of excess starch. When the water stops being cloudy and is clear, the washing is complete. After this drain in a sieve.

Then transfer to a bowl and add the water, bring to a boil for 1 min over high heat and then reduce the heat to low and cook for 10 min more. Take off the heat; allow the cooked rice to sit for about 15 min.

White the rice is still how, place the rice in a rice tub or similar wide shallow container and slice the rice with a rice paddle or a flat wooden spoon. Sprinkle the sushi vinegar over the rice. Move the rice to one side and the other side of the tub, until it comes to room temperature. This action should be swift and rhythmical, being careful not to over stir as this will make the rice sticky.