Recipe: How to Make Sushi Rice (from The Sushi Experience)

SUSHI RICE

"Cooked sushi rice will dry out in the refrigerator, so try to make it within about an hour of using it."

3 cups short-grain rice
3 cups water
6 tablespoons seasoned rice vinegar
2 teaspoons sea salt
3 tablespoons granulated sugar

Pour rice into a large bowl and cover with cold tap water. With both hands, gently rub, turn and toss the rice. The water will instantly turn milky white. Discard water and repeat two or three times more, until water is almost clear. Drain rice and let it sit in the strainer 10 minutes.

Transfer rice to a large heavy-bottomed pot with a heavy, tight-fitting lid. Add 3 cups water and let rice sit 20 minutes.

Set rice over medium heat and cook, uncovered, until water is nearly absorbed, about 10 minutes. Quickly reduce heat to very low, cover the pot and cook until the rice is plump and cooked through, about 10 minutes. Do not stir the rice during cooking.

Take a quick look; the rice should be completely transparent. If you see any dry, very white grains, sprinkle a little warm water over the dry spots and cook another couple of minutes over very low heat. Turn off the heat and let rice stand 5 minutes.

While the rice cooks, whisk together rice vinegar, salt and sugar in a bowl until almost dissolved.

When rice has finished cooking, transfer hot cooked rice all at once to a wooden sushi tub or a salad bowl. Quickly and gently break up the rice using a wooden sushi paddle or spoon. Pour vinegar mixture evenly over the rice and break up the clumps until the vinegar dressing is evenly absorbed. This should take about 2 minutes. With a magazine or a folded newspaper, fan the rice about 30 seconds. Cover rice with a moist kitchen towel to keep it from drying out. The rice is ready to use in sushi when it's slightly warmer than room temperature.

Makes 8 cups
Adapted from source: The Sushi Experience by Hiroko Shimbo