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