Sushi Rice

Makes 4 servings

Dana mccray

Very sticky, but this is how it needs to be for sushi.

ingredients

1
Before cooking the rice, rinse several times in running water until the water runs clear.
2
Drain in a colander.
3
Cook on the stove top or in an electric rice cooker according to package directions.
4
In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.
5
While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle or wooden spoon to mix gently without mashing the grains.
6
Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.