Cookingatmillies.com
Sushi Rice:
Ingredients:
2 cups Japanese short or medium grain rice
2 1/4 cups cold water
Soak rice for one hour just prior to cooking. Replace soaking water 5-6 times during the hour to rid the rice of starch (cloudy water). Wrap the lid of the rice cooker or the pan on the stove with a cloth towel. Make sure towel is not near the flame. If cooking on top of stove, simmer rice for 10 minutes, then turn off heat and let rice sit covered for 6 more minutes. Place in large bowl and add vinegar mixture.
5 T Sushi Vinegar mixture:
4 T Rice wine vinegar
2 T sugar
2 tsp Kosher or sea salt
Dissolve them together over low heat on the stove, then let the mixture cool
Fold the vinegar mixture into the rice, with slicing motion. The goal is to not mush the rice. Immediately spread rice onto sheet tray to cool completely. You will need to fan rice or place in a very cold environment.
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