If the rice for this recipe is not perfect, the sushi will be ruined and you’ll end up eating out. I strongly recommend investing in a rice cooker. They are relatively inexpensive and the rice comes out perfect every time.
Recipe information
Yield
makes 8 cups
Ingredients
Preparation
Step 1
Combine the vinegar, sugar, and sea salt in a small pot over low heat. Stir to dissolve the sugar, remove from heat, and set aside to cool.
Step 2
Rinse the rice in several changes of fresh water until the water runs clear; then let it drain really well. Put the rice in a rice cooker with the measured water. Turn it on and let it do its thing. When it’s done, put the rice in a shallow bowl and drizzle with the vinegar solution. With a spatula, fold the rice to incorporate. Do not stir or mix because the grains will get smashed and the rice will become mushy. This is not what we are going for here. Spread the hot rice out on a cookie sheet and fan to cool it down. The rice should look shiny, be somewhat sticky, and have a nice balance of tart and sweet flavor. Keep the rice covered with a clean dish towel at room temperature until ready to use.
