Meta
- [difficulty:: easy]
- [time:: 15min + time for rice cooker to finish cooking]
Ingredients
- Sushi rice
- Rice vinegar
- Sugar
- Salt
Preparation
Wash the rise in a bowl of cold tap water multiple times — I usually do 5 — until the water no longer changes color. Allow it to dry for 5 minutes.
Put the rice in the rice cooker; add the same amount of water by volume. Turn on the cooking.
Pour 20% of dry rice volume of vinegar to a bowl. Add 10% of dry rice volume of sugar (or ½ of the vinegar volume) to the same bowl. Add 2.5% of dry rice volume of salt (or ¼ of the sugar volume) to the same bowl. Stir until fully dissolved.
When the rice is ready, transport it to a large bowl and add the vinegar mixture. Gently stir the rice, so that each grain gets covered in the vinegar mixture.
As the last step, gently spread the rice using a 45° cutting motion to break up any lumps and to separate the rice.
Sushi rice is ready to be used.