MAKES 4 CUPS The reason sushi rice has such nice texture and flavor is due to the type of rice, the cooking method, and the gentle addition of sweetened rice vinegar after cooking. Do not refrigerate the cooked rice or it will harden; instead, cover with a damp kitchen towel and store at room temperature all day until ready to serve.
Ingredients
2cupsuncooked premium-quality sushi ricewe like this one
1/2cupunseasoned rice vinegar
1/4cupsugar
2teaspoonskosher salt
Instructions
Rinse and drain the rice until the drained water runs clear, 5 or 6 times. Transfer the drained rice to a saucepan with a lid. Add 2 cups water. Bring the water to a boil over high heat, cover, reduce the heat to low, and steam for 20 to 25 minutes or until the rice is cooked but still slightly firm.
Meanwhile, in a small bowl, combine the rice vinegar, sugar, and salt.
While the rice is still hot, transfer to a large bowl, let it cool to room temperature, then gently fold in the vinegar mixture, taking care not to damage the rice. Serve.