Sushi Rice

1. 1

   Combine the vinegar, sugar, and sea salt in a small pot over low heat.

2. 2

   Stir to dissolve the sugar, remove from heat, and set aside to cool.

3. 3

   Rinse the rice in several changes of fresh water until the water runs clear; then let it drain really well.

4. 4

   Put the rice in a rice cooker with the measured water.

5. 5

   Turn it on and let it do its thing.

6. 6

   When its done, put the rice in a shallow bowl and drizzle with the vinegar solution.

7. 7

   With a spatula, fold the rice to incorporate.

8. 8

   Do not stir or mix because the grains will get smashed and the rice will become mushy.

9. 9

   This is not what we are going for here.

10. 10

    Spread the hot rice out on a cookie sheet and fan to cool it down.

11. 11

    The rice should look shiny, be somewhat sticky, and have a nice balance of tart and sweet flavor.

12. 12

    Keep the rice covered with a clean dish towel at room temperature until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.