Sushi Rice

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I like this recipe because it is pretty easy and i have gotten good results everytime i use it. It is adapted from a couple of different recipes. (this makes almost 2 cups of seasoning, i put what i have left in a jar or bottle and refrigerate)

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Steps

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For the seasoned vinegar: combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.

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Allow to cool and store in the refrigerator.

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For the rice: put 3 cups of rice in a large bowl and rinse until the water is clear.

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Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.

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Do not cover the pot yet , though.

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Over high heat , bring to a simmer.

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Once the rice is simmering , cover rice and reduce the heat to medium low.

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Cook for 10 minutes without removing the pot lid at all.

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Turn heat down to the lowest setting and cook for another 10 minutes.

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Now , turn off the heat and let the rice sit in the pot on the stove for 15 minutes.

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Turn the rice into a wooden , glass , or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.

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Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes max.

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Cover rice with a damp towel and allow to cool to room temperature.

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This rice is ea.

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Ingredients

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rice wine vinegar, superfine sugar, sea salt, rice, water, vinegar