Craig Claiborne's Sushi Rice

1. 1

   Put rice into kettle and add cold water to cover, stirring rice.

2. 2

   Continue letting water run over rice until water runs clear.

3. 3

   Drain well.

4. 4

   Put rice into clean kettle and add 3 cups cold water.

5. 5

   Let stand 30 minutes.

6. 6

   Cover kettle with lid and bring to rolling boil.

7. 7

   Reduce heat to low and let rice simmer 20 minutes.

8. 8

   Do not uncover rice as it cooks.

9. 9

   Remove rice from heat and let stand 15 minutes.

10. 10

    Empty rice into bowl, preferably wide and made of wood.

11. 11

    Gradually add vinegar, turning rice with wooden spoon so vinegar is evenly distributed.

12. 12

    Traditionally rice should also be fanned as vinegar is added so it cools quickly.

13. 13

    Smooth rice into thin layer and let it stand until thoroughly cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.