Sushi Rice

Darla Mays's Note:

My sushi rice I use for my Sushi Rolls.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 cups short-grain white rice
• ¼ cup rice wine vinegar
• ¼ cup Splenda sugar substitute (can use regular sugar if like)
• 1 teaspoon salt

Directions:

1. Before cooking the rice, rinse several times in running water until the water runs clear.
2. Drain in a colander for about 1 hour.
3. Cook on the stovetop or in an electric rice cooker according to the package directions.
4. In a small saucepan over low heat, combine vinegar, sugar, & salt.
5. Stir gently to dissolve salt & sugar.
6. Cool to room temperature.
7. While the rice is still warm, transfer to a large non-reactive bowl.
8. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go.
9. Use a rice paddle to miz gently without mashing the grains.
10. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.