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3 cups Japanese-style rice
After washing the rice well, cook it by pan or rice cooker.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan. Put the pan on low heat and cook until the sugar dissolves. Cool the vinegar mixture.
Spread the cooked hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by spatula (called shamoji).
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look.
The sushi rice is ready! It's best to use it right away.
Posted by Harriet Botwin
Nutritional Info Per Serving: N/A
3-1/4 cups water
1/3 cup rice wine vinegar
2 tbsp. sugar
1 tsp. salt