Sushi Rice

Categories [sushi]



  1. Clean Rice until clear water
  2. Bring to boil and cover
  3. Cook 10 more minutes
  4. In the meantime, combine 2 tablespoons of sugar, 1 tablespoon of kosher salt, and 2 tablespoons of rice wine vinegar in a microwave-safe container.
  5. Mix up, best as you can, and stash in said box for 30 to 45 seconds on high heat, of course.
  6. Now the point here is to dissolve most of the sugar and salt.
  7. There is not, however, enough liquid to dissolve it all, but there will be, once we have a little extra liquid from the rice.
  8. Note: the rice is not sticky at this point, it is only sticky from the next step.
  9. Put rice in large wooden or glass bowl.  You want to slowly cool the rice to room temperature.  
  10. Spread out the rice and pour on vinegar mixture.  
  11. Slice through the rice with a spatula and cool with a fan (paper plate) until cooled to room temperature.