Sushi-rice recipe

This recipe isn't my own but I measure everything by sight and this is close enough to how I do it.


Sushi rice

1 cup short grain rice
2 cups water

Cook rice till done (bring to boil, then simmer, covered for 20 minutes).

While rice is cooking, combine in a small saucepan: 3 tablespoons rice
vinegar, 1-2 tablespoons sugar (depending on how sweet you like the rice),
and 1/2 teaspoon salt. Heat till sugar is completely dissolved.

When the rice is done and still hot, put it in a large bowl. Slowly drizzle
the vinegar mixture over the rice while gently stirring it. Once you've
poured in the vinegar (and have a free hand), fan the rice with some
newspaper while stirring to help it cool more quickly. Keep stirring and
fanning till the rice is at room temperature. It should be perfect
sushi-stickiness.

To make sushi, place a seaweed wrapper on a bamboo mat or some foil. Wet
your hands thoroughly, and pat rice onto the seaweed. The rice should be
about 1/2" thick. Cover the wrapper completely except for a little space at
the ends. Add your fillings, and roll, pressing tightly so that it
maintains a cylindrical shape. Cut in 1" rounds and ENJOY!

yum sushi!! love it. will copy dis way and pass it on to my dear mother

was always wondering how they got the rice to be lovly and sticky

sushi...

Thanks Reiko, I will try it

YUM! Thanks for the recipe.

I would love to try that but I can't even defrost a friggin Turkey

oddly good in ketchup...

Yummy sounds nice!!

yummy thanx i luv sushi

Thanks for the recipe. I love sushi...