🥘 Ingredients
- sushi rice 1 cup
- water 1 ¼ cup
- seasoned rice vinegar 2 tbsp
- kosher salt ½ tsp
📝
If you have unseasoned/plain rice vinegar only, make your own seasoned vinegar: Mix together 2 tbsp plain rice vinegar, then stir in 1 tbsp organic cane sugar and a pinch of kosher salt (half if using sea salt or table salt). If you want to use a rice cooker, combine the rinsed rice and 1 cup water. Cook on the white rice setting. Season and store the rice as listed in steps 5 and 6.
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1Prepare: sushi rice , water , seasoned rice vinegar , kosher salt .
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2Rinse the rice in a fine mesh sieve until the water runs clear.
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3Add the water to a small saucepan and stir in the rinsed rice.
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4Bring to a boil, then reduce the heat to low and cover. Simmer until the water is absorbed and the rice is tender, 12 to 18 minutes (check at 12 minutes to avoid mushy rice).
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5Take off the heat, but keep covered to steam for 10 minutes .
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6Add the seasoned rice vinegar and kosher salt to the rice, and gently fold in using a rice paddle or thin wooden spatula to incorporate. Using the rice paddle/spatula, lift the rice up to separate and fluff; avoiding packing the rice.
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7Once cool, refrigerate in an airtight, labeled container for 4 to 5 days.