Sushi Rice


I have no picture for this because it’s just plain white sushi rice.  I’m slowly learning how to make sushi, and I figured getting the rice right is the first step.  The first time I made this, I added too much water and the rice became mushy.  The second time I cooked it too long and it was too salty.  The recipe below reflects what I did today, which seemed to work!  For actually making the sushi, I’ll refer you to videos people post because I think seeing the process is much more helpful than me trying to describe it.  Look for sushi suggestions in the future- I plan on experimenting with more than just avocado, carrots, and cucumber!  If anyone has tips on the whole sushi making process, I’d love to hear them!

Ingredients

1 cup sushi rice
1 cup water
1 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt

Directions

1.  Rinse the sushi rice until the water is clear.

2.  In a small heavy bottom saucepan, bring the rice and water to boil on high heat.  As soon as it boils, turn the heat to low and simmer covered for 15 min.  Remove from the heat and let it sit covered for an additional 10 min.

3.  In a non-metal bowl, mix the vinegar, sugar, and salt until it’s all dissolved.  Add the rice and mix well so that each grain is coated.

4.  Let it cool to room temperature before using (I used it hot the first time, and it did something weird to the roasted seaweed.

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