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1
For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.
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2
Allow to cool and store in the refrigerator.
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3
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear.
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4
Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.
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5
DO not cover the pot yet, though.
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6
Over high heat, bring to a simmer.
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7
Once the rice is simmering, cover rice and reduce the heat to medium low.
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8
Cook for 10 minutes without removing the pot lid at all.
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9
Turn heat down to the lowest setting and cook for another 10 minutes.
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10
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
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11
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
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12
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
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13
Cover rice with a damp towel and allow to cool to room temperature.
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14
This rice is easiest to manipulate while it is room temperature or warmer.
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15
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
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16
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.
