Sushi Rice

Ingredients

• 1 cup Japanese short-grain rice (sushi rice)
• 1 1/4 cups water

Sushi Vinegar for amount of rice above

• 2 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/2 tsp. salt

Directions

1. Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.
2. Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.
3. Combine the rice and 1 1/4 cups water in a heavy-bottom pot and bring it to a boil over medium heat.
4. Take a quick peek to see if water is boiling (otherwise do not open the lid).
5. Once water is boiling, turn the heat to low and cook covered for 13-15 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.
6. Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes.
7. Fluff the rice with a rice paddle when it’s done.
8. To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.
9. When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice.
10. With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing.
11. Then gently flip the rice in between slices. Repeat this process till rice is cooled.
12. Keep the rice covered with a damp towel (or paper towel) until ready to use.