This is my mom's simple and easy recipe for sushi rice. Can be modified to your taste.
Ingredients
- ¼ cups Japanese sushi-style rice: 2 piece
- konbu dried kelp: 1 piece (4 inch piece, optional)
- water: 3 cups
- rice vinegar: 0.25 cup
- white sugar: 0.25 cup
- ¼ teaspoons salt: 1 piece
Metric Conversion
Stages of cooking
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Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
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Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
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Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
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Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.
