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Instructions: Rice Prep
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1.
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Use short or medium-grain rice.
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Its more starchy and round than the long-grain variety, which just wont hold together well enough to support ingredients in sushi.
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Many stores now sell specifically-labeled sushi rice.
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2.
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Before you cook it, wash/rinse the rice until the water runs totally clearabout five or six times.
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If you dont thoroughly rinse the rice, itll end up in a big, sticky ball.
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Theres enough internal starch in the rice for it to sufficiently hold together for sushi, so get all the stuff on the outside off by rinsing well.
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3.
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Use a rice cooker/steamer.
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Rice made on the stovetop will not work for sushi; it wont be the right consistency.
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Rice cookers are widely available for as low as $12.
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4.
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Add the rinsed rice to the rice cooker with equal parts water, and follow the directions for the rice cooker.
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After its done, transfer the cooked rice to a large mixing bowl.
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Youll need 1 part sushi su for every 4 parts rice.
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Instructions for Sushi Su/Sushi Rice:
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1.
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Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine.
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Allow to cool to room temperature.
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2.
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Cook rice according to rice cooker directions.
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Transfer to large mixing bowl.
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3.
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Pour su (vinegar mixture) over the rice, gently folding to incorporate.
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4.
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Let rice stand for 10 minutes, then fold again.
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Rice should be shiny, not mushy and have a slightly tart/sweet taste.
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Cover with a warm, wet towel and keep warm.
