While making the individual sushi, have a bowl of water and vinegar mix to keep your fingers moist.
- 3 cups short grain (japanese style) white rice
- 3 1/4 cups water
- 1/3 cup rice wine vinegar (Geikikan Brand my favorite)
- 2 Tbsp. sugar
- 1 tsp. salt
- And a paper fan or electric fan for the more modern.
Rinse rice well. Drain it and place it in either an electric rice cooker or saucepan with 3 1/4 cups water. Bring it to a rolling boil, then reduce the heat to simmer and cover. Cook 15 minutes. Remove from heat and let it sit covered until the liquid is absorbed. While the rice is boiling, mix the rice wine vinegar, sugar, and salt until everything dissolves. Dump the rice out into a large mixing bowl and add the vinegar mixture. Don't use aluminum, the vinegar will turn it dark and flavor the rice. Hard core sushi chefs use a bamboo paddle and a paper fan for this next step. I use the fan but a mixing spoon. Fan the rice and turn it frequently to cool it. This process gives the rice the sticky sushi rice texture. Keep at room temperature covered with a moist towel. Don't put it in the refrigerator.
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Submitted By: Hardy Haberman