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1
Place the rice in a pot, with a lid and fill with 3 cups water.
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2
Stir to moisten the rice, then drain and repeat until the water runs clear.
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3
When all excess starch and impurities have been removed in this way, let the rice stand to completely drain for 15 minutes.
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4
In the meantime, wash and dry the pot to have it ready to cook the rice.
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5
Return the cleansed rice to the pot and add 2 1/3 cups water.
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6
Cover and bring to a vigorous boil over medium-high heat.
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7
Do not remove the lid during any stage of the cooking process.
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8
Reduce heat to medium and let cook for 5 minutes.
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9
Reduce heat to low and let cook for 15 minutes, still leaving lid undisturbed.
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10
Remove rice from heat and let stand with lid still on pot for 5 more minutes.
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11
While the rice is cooking, make the vinegar mixture.
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12
In a small saucepan, combine the vinegar, salt, and miso over medium heat, stirring until the ingredients are integrated.
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13
Remove from heat and set aside to cool.
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14
Separate the grains of rice with a wooden spatula and transfer to a shallow bowl, preferably wooden.
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15
Stir in enough of the vinegar to make the rice stick together in clumps when you squeeze some in the palm of your hand.
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16
Do not add too much vinegar mixture; it is better to have some left over than to over-moisten the whole batch of rice.
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17
Cover the bowl with a clean kitchen towel and allow to cool to room temperature before using in a sushi recipe.
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18
Note: This sushi rice recipe can be used in conjunction with the recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which included: Traditional Osaka Style Sushi, Rice Balls, Maki, and Nigiri Sushi.
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19
Yield: 6 3/4 cups vinegared sushi rice for use in sushi recipes, enough for approximately 6 servings of sushi depending on the recipe
