posted by Joy 07-19-98 1:28 PM
Sushi rice
3 1/3 c short grain rice
4 c water
VINEGAR MIXTURE
5 T plus 1 t rice vinegar
5 T sugar
4 t salt
Wash rice until water runs clean. Drain in colander for 1 hour.
Place drained rice in pot with cover. Add water cover and bring to a boil
over medium heat. Boil over high heat for 2 minutes.
Reduces heat to medium and boil for another 5 minutes. Cook 15 minutes
over low heat or until all water has been absorbed.
Remove from heat. Take off lid cover with dish towel and let sit for
10-15 minutes.
While rice is cooking, combine vinegar ingredients. Heat slowly until
sugar is dissolved,stirring constantly.
ASSEMBLE:
Place rice on a cookie sheet, spreading evenly over bottom with
spatula.
As you do this, slowly add vinegar mixture using
spatula with a cutting motion. You may not need all of it.
Avoid adding too much, the rice should not be mushy. Continue cutting
vinegar in for 10 minutes. Fan rice as you are doing this.
Continue until reaches room temperature.
Do not refrigerate rice but keep at room temp until ready to use.