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Sushi rice is used as base for sushi preparations.

1. Washing the rice:
Wash the rice several times until the water comes out transparent. Cover the rice with water and soak 30 minutes to 1 hour. Drain.

2. Cooking the rice:
Measure a volume of water equal to the volume of the washed rice minus 10 percent. Two cups of rice yield about 3 cups of soaked rice, so you will need approximately 2 3/4 cups of water.
Note: usually, the same volume of water and washed rice is used to cook Japanese rice, but sushi rice is cooked a little harder. If you use another type of short grain rice, make sure to reduce similarly the amount of water recommended by the maker.
Place the rice and water in a covered heavy saucepan with a lid that closes well over strong heat. Bring to a boil. Reduce heat to middle so that the rice doesn't boil over and leave it another 5 minutes. Reduce again to very low heat for another 12 minutes. Finally, to remove the excess of water, increase to strong heat for a few seconds before stopping the fire. Leave the rice in the covered pan at least an additional 15 minutes to finish cooking.

3. Preparing the sushi vinegar:
Follow the instructions in the sushi vinegar recipe. You will need approximately 1/2 cup of sushi vinegar.

3. Mixing the vinegar:
If you have a wood container, transfer the rice in it, as wood absorbs the excess moisture. Pour the sushi vinegar on it and mix well with a wooden spatula with a cutting and folding movement, so that the rice does not become sticky. Continue to mix until all the steam is out.

Written by: Mathilde Rufenacht (http://www.shopncook.com)
Based partially on: Nihon no kateiryouri dokushuusho by Yoshiharu Doi

Recipe uploaded with Shop'NCook recipe organizer software.

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