• 1 1/2 cups rice
  • 1 3/4 cups cold water
  • 1/4 cup sushi su*(seasoned rice vinegar)


Place rice in a large bowl, and add water to cover. Stir rice vigorously to wash it clean of excess starch. Strain rice through a sieve, and return to bowl. Continue to rinse and swish with cold water until rinse water runs clear. Drain well after final rinse. Place rice in a 2-quart saucepan; add cold water, and cover pan. Over high heat, bring to a rapid boil. (You'll hear bubbling noises and the lid will begin to "dance." This should take about 5 minutes.) Reduce heat to low, and continue to cook until water is absorbed(about 5 minutes more).When you hear a hissing sound, increase heat to high for 30 seconds to dry off rice. Remove from heat, and set aside. Keep covered at least 10 (or up to 30) minutes. Transfer cooked rice to a wide glass or ceramic bowl(don't use metal, since it tends to retain heat). With a wooden spoon, toss rice while fanning it with a sheet of cardboard. (This will allow rice to cool without condensation forming.) When there are no more clouds of steam rising from rice, gradually add sushi su, using a gentle tossing motion. When most of it is added, taste rice. If it tastes mildly vinegary(this is the taste you are aiming for), add remaining vinegar. As rice cools, some of the vinegar will evaporate, leaving rice milder than when you first tasted it.

Makes 3 cups. *Sushi su is available in Oriental grocery stores. To make your own, combine 1/4 cup rice vinegar, 1 tablespoon sugar, and 3/4 teaspoon salt in a small saucepan. Heat over low heat, stirring just until sugar and salt dissolve. Cool to room temperature before using

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Submitted 6/13/05.
Source: My Files
Submitted By: Linda Wilson
Shari (Sushi Rice)